A Dutch Fricandelle - Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints

A Dutch Fricandelle -  Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - A Collection Of Valuable Recipes And Hints A DUTCH FRICANDE...

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Showing posts with label cucumber. Show all posts
Showing posts with label cucumber. Show all posts

Pickling Cucumbers - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Pickling Cucumbers - Kosher Recipes And Cooking - Food For Shabbat - Homemade


AN OLD WAY OF PICKLING CUCUMBERS.
Cut the cucumbers in small pieces, length ways, with the peel left on; lay them in salt for twenty-four hours, then dry the pieces with a cloth, lay them in a deep dish, and pour over the following mixture: some vinegar boiled with cayenne pepper, whole ginger, a little whole pepper, and mustard seed, a few West India pickles are by some considered an improvement. This mixture should stand till nearly cold before covering the cucumbers, which should then be bottled. This pickle is fit for eating a few days after it is made, and will also keep good in a dry place as long as may be required.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore