This Month is the principal Season for pickling of Cucumbers, for that
Fruit is now in the greatest Perfection, as well for pickling them in
imitation of Mango's, or as Girkins. They are now to be had in great
plenty, and are free from Spots.
The following is an extraordinary Receipt for pickling of Cucumbers to
imitate Mango's.
Gather large Cucumbers of as green a Colour as may be, wash them well in
common Water, and then either cut off their Tops, and scoop out all the
seedy part, or else cut a Slice out of the Side of each of them, and scrape
out the seedy part with a small Spoon, taking care not to mismatch the
Slices or Tops of the Cucumbers, that they may tie up the better when we
come to fill them with Spices, _&c_. When we have thus prepared enough to
fill the Jar or Earthen Vessel which we design for them, peel some Garlick
or Shalots, which you like best, and put either two Cloves of Shalot into
each Cucumber, or one middling Clove of Garlick; and also into every one
put a thin slice or two of Horse-radish, a slice of Ginger, and, according
to custom, a Tea Spoonful of whole Mustard-seed; but, in my opinion, that
may be left out. Then putting on the tops of the Cucumbers, or the Slices
that were cut out of them, tie them close with strong Thread, and place
them in your Jar. Then prepare your Pickle of Vinegar, which we suppose to
be about five Quarts to two dozen of large Cucumbers, to which put about a
Pound of Bay-Salt, half an Ounce of whole Pepper, about an Ounce of Ginger
sliced, and a large Root of Horse-radish sliced; boil these in a brass
Sauce-pan for about fifteen Minutes, taking off the Scum as it rises, and
then pour it upon your Cucumbers, and cover the top of the Vessel with a
coarse Linnen Cloth four or five times double, and set the Vessel near the
Fire to keep warm; the day following you will find them changed to a yellow
Colour, but that will alter in a day or two to be much greener than they
were at first, if you use the following Method: Pour all your Pickle into a
brass Skellet, and add to it a piece of Allum as big as a Walnut, and set
it over the Fire till it boils, then pour it on your Cucumbers as before,
and repeat the same every day till the Cucumbers are of the Greenness you
desire. When you have pour'd on your Pickle for the last time, the Jar must
be cover'd as before, but remain without Corking till it is quite cold,
then stop it close and set it by, in a dry place. The Corks for the
stopping of these Jars should be cover'd with soft glove-leather, for the
naked Corks will make the Pickles musty. See the Mango's made of green
Melons in the Month of _September_.
To preserve Green Cucumbers for slicing in the Winter, by Mr. _Foord_ of
_Buckingham._
Gather Cucumbers half grown, that is, before they incline to be seedy, put
them in Salt and Water for five or six days, shifting it every day; then
wipe them dry, and put them in Vinegar with a little Allum to green over
the fire; then take out the Cucumbers, and boil the pickle to pour hot upon
them, covering the Mouth of the Jar with a coarse Cloath four or five times
doubled, and let the Jar stand near the fire. When this Pickle is quite
cold, stop the Jar close with a leather'd Cork, as mention'd in the
foregoing Receipt for Mango Cucumbers. These Cucumbers may be used in the
Winter to be pared and sliced like those gather'd fresh from the Garden;
you may cut an Onion with them, and eat them with Pepper, Vinegar and Oil.