Pickled Cucumbers
Dear Aunt Daisy, About the discussion on, pickled cucumbers, I remember how, about forty years ago, a certain woman was very proud of her pickled cucumbers, which were quite famous. She told me, very confidentially, that the great secret was to put them in an empty wine cask, "Constant Listener" Select firm cucumbers, not too large. Put into a stone jar with a large onion in the centre. Make a strong brine, boiling, and pour over cucumbers. Cover jar very closely and stand for 24 hours,
Pour off brine and wash cucumbers in cold water. Put back into jar, with 2-3 handfuls of whole cloves and allspice sprinkled between layers. Scald enough vinegar to cover them, with 1 cupful sugar to every 2 gallons, and pour boiling over cucumbers. Close jar firmly and store in cool dry place. An encyclopedia I have, printed in the 1880s, mentions that the addition of vineleaves, parsley, or spinach, which have been soaked in vinegar, gives a green colour to pickles. "Dot," Lower Hutt.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19520410.2.48.2.3
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New Zealand Listener, Volume 26, Issue 666, 10 April 1952, Page 22
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172Pickled Cucumbers New Zealand Listener, Volume 26, Issue 666, 10 April 1952, Page 22
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