To Pickle Cucumbers

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 030

Originalrezept:

Wipe your Cucumbers very clean with a Cloth, and take as many Quarts of Vinegar as you have Hundreds of Cucumbers; take Dill and Fennel, cut it small, and put it to the Vinegar, and set it over the Fire in a copper Kettle, and let it boil; then put in your Cucumbers, till they are warm through, but not to boil; when they are warm pour all out into a deep earthen Pot, and cover it up very close till the next Day; then do the same again; but the thrid Day season the Liquor before you set it over the fire; put in Salt till it is blackish, some ginger sliced, whole Pepper and Mace; then set it over the Fire again, and when it boils put in the Cucumbers; when they are hot through pour them into the Pot, covering it close; when they are cold put them in Glasses, and strain the Liquor over them, pick out the Spice and put to them; cover them with Leather.

Übersetzung:

Eingelegte Gurken

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Pickle Cucumbers", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 030,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-cucumbers (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.