This is an elegant preserve if well managed. Take two dozen of the
finest, largest, and most clear cucumbers, and without seeds. Cut them
into pieces, take out the very soft part of the insides, put them into
a jar with strong salt and water to cover them, and set them in a warm
situation until they become yellow. Now wash them well, and set them
in a pan of water, with plenty of fresh cabbage leaves, on the fire,
close the lid of the pan, so that no steam can escape, and simmer them
until of a fine green colour. If you have not yet attained your object,
change the water and leaves, and simmer them again. Then take out the
fruit, set it on a sieve to cool, and then into pure cold water for
three or four days, changing the water daily. Put into a clean pan four
pounds of the best refined sugar, with one quart of pure spring water,
boil and skim it well. Then add the rinds of four large lemons pared
very thin, and three ounces of the best ginger sliced, and boil all
together ten minutes. Take it then off the fire, and when cool put in
the cucumbers, and boil them until they are perfectly clear. If their
appearance does not fully satisfy you, set them aside for forty-eight
hours, and then repeat the boiling, and putting your cucumbers into
your pots and glasses, pour the syrup over them, and secure them from
the air with bladder and leather, or with paper over the glasses.