Preserved Cowcumbers

From Cunnan
Revision as of 08:44, 16 July 2007 by Sarah Van Der Goes (talk | contribs) (wikifed)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigationJump to search

Original Source

You may take a gallon of faire water, and a pottle of veriuyce, and a pinte of bay salt, and a handfull of greene Fennell or Dill: boile it a little, and when it is cold put it into a barrell, and then put your Cowcumbers into that pickle, and you shall keepe them all the yeere. (Delightes For Ladies, Sir Hugh Plat, 1609)




Boil the salt, verjuice, and water enough to dissolve all of the salt. Add the fennel and let cool. When the brine is cold, pour it over the cucumbers, being careful to ensure that they are completely covered. Refrigerate until needed.


We haven't tried to keep these "all the yeere", or even outside the refrigerator.

See Also

Peerless Kitchen