Pickling Cucumbers
“A.R.H.” (Enwood) writes: To pickle cucumbers (which is a Jewish fashion) obtain if you can an old wine cask; a small one will do. Otherwise, use a wide-necked glass or china jar, or even a kerosene tin. Wash your cucumbers well, make a strong salt-water solution, using in the proportion of lib of salt to a gallon of water. Back tightly , a layer of cucumbers, then a layer of bay leaves, or grape leaves, with a lew chilhes scattered about, and continue until the cucumbers are used up. Some folk add a clove or two of garlic, and others, again, about i pint of vinegar. This however, is just a question of individual taste. Put a cover over the cucumbers themselves, with a heavy weight on top, to keep them in place and under water; then leave them there for from one to two and a half weeks.
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Bibliographic details
Southland Times, Issue 21578, 16 December 1931, Page 12
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150Pickling Cucumbers Southland Times, Issue 21578, 16 December 1931, Page 12
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