Cucumber Vinegar

Ingredients

• a teaspoonful of salt

Directions

1. First wipe, and then, without paring, slice into a stone jar some young and quickly-grown cucumbers; pour on them as much boiling vinegar as will cover them well, with a teaspoonful of salt, and two-thirds as much of peppercorns to the pint and a half of vinegar: it may remain on them for a month, or even for two, if well defended from the air: it should then be strained, allowed to settle, and poured quite clear into small dry bottles, which should be well corked. A mild onion can be intermixed with the cucumbers, when its flavour is considered an improvement.