Pickled Cucumbers
Thank you, Aunt Daisy, for the hint about the golden syrup tins. I am going to save them from now on. This is the Jewish method of pickling cucumbers: line the of a jar with vine leaves, put in a few chillies, pack in the cucumbers, and place on the top more vine leaves, and more chillies. Two teaspoonfuls of small chillies are enough to allow for a large jar. Make a brine, allowing two cupfuls of salt to a large bucketful of water. Fill up the jar with the brine, and tie down with brown paper. It is essential that the cucumbers should be green; yellow ones spoil the pickle. Leave for three weeks before opening. It is better to pickle the cucumbers in rather small jars, as when opened they must be used at once. I hope these hints will help some of your listeners.-Mrs. W. H. N. (Murchison). That is a very good idea to preserve the fruit in a benzine tin, while your other jars are all full. Thanks too for the cucumber pickling recipe.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410523.2.61.3.2
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New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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181Pickled Cucumbers New Zealand Listener, Volume 4, Issue 100, 23 May 1941, Page 46
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