Mangoes
Ingredients
Directions
Prepare
Gather cucumbers as soon as they reach full growth, ensuring they are not ripe or yellow.
Cut a piece from the side of each cucumber and set aside.
Remove the seeds from the cucumbers.
Brine
Combine cucumbers and cut pieces in a brine of 2 pounds salt and 1 gallon water, adding saltpetre and salt prunelle.
Let them soak for 10 to 12 days until they turn yellow.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cucumbers
- The main vegetable; they soften and turn yellow as they pickle in the brine.
- Salt
- Draws water out of the cucumbers and seasons them, helping preserve the pickle.
- Saltpetre
- Helps keep the cucumbers firm and gives the pickle its cured color.
The step that matters
Soaking in the brine. The cucumbers need the full 10 to 12 days so the salt can penetrate and the color can change. Stopping early leaves them underpickled and unevenly cured.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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