Name: Cucumber Pickles
Ingredients: 3 litres water; 1 dozen bay leaves; 1/2 stick celery; some vine and peach leaves; 2 handsful pickling salt; few blades of mace; 500 milliliter vinegar; cucumbers; some pepper corns, or 1/2 doz chillies; dill seed

Cucumber Pickles

Ingredients

3 litres water
1 dozen bay leaves
1/2 stick celery
some vine and peach leaves
2 handsful pickling salt
few blades of mace
500 milliliters vinegar
cucumbers
some pepper corns, or 1/2 doz chillies
dill seed

Instructions

Select firm, green cucumbers, about 15cm-20 cm long. Wash them and wipe them, and into the bottom of a large glazed crock, or clean cask, put a layer of leaves and spices, then a layer of cucumbers, and so on alternatly until it is nearly full. Mix the vinegar with the salted water, and pour over all. Place a weighted plate on top to keep the cucumbers submerged. Store in a cool place, and as a white froth or film arises, skim off once or twice. They are ready for use in two or three weeks. Remove cucumbers as required, wash, and peel, cut into strips and serve in glass dishes.