Pickled Cucumbers is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic pickle or preserve of salted cucumbers that are preserved in lightly-spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Cucumbers.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PICKLED CUCUMBERS.
399. INGREDIENTS.—1 oz. of whole pepper, 1 oz. of bruised ginger; sufficient vinegar to cover the cucumbers.
Mode.—Cut the cucumbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use.
Modern Redaction
Ingredients:
2 cucumbers
2 tbsp sea salt
30g whole black peppercorns
30g ginger, bruised
malt vinegar (enough to cover the cucumbers)
Method:
Cut the cucumbers into thick slices, place in a bowl and sprinkle the salt over them. Toss to combine then cover the bowl with a cloth and set aside for 24 hours. The following day, turn into a sieve and set aside to drain for 6 hours.
Divide between jars and add the peppercorns. Bring the vinegar to a boil and pour over the contents of the jars. Cover with vinegar proof lids and seal well. Set aside to mature for at least four days before use.
