Home › The Principles of Cookery › Cucumber Vinegar

Cucumber Vinegar

Wipe as many cucumbers as you may intend to use, slice them, without paring them, into a wide-mouthed bottle, and put with them two or three shallots, if the flavour is liked. Pour over them as much vinegar as will cover them, and add a clove of garlic, a tea-spoonful of white pepper, and a tea-spoonful of salt for every quart of vinegar. Let them infuse for eleven or twelve days, then strain the vinegar into small bottles, and cork these tightly. Cucumber vinegar is very good to flavour salads, hashes, etc., or to eat with cold meat. The young leaves of burnet when soaked in vinegar give just the same flavour as cucumber. Probable cost of cucumbers, 6d. each when in full season. As much vinegar should be poured over as will just cover the slices.