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Vinegar, Cucumber

Take eighteen large cucumbers and six large onions; slice them thin, and put them into a pan with twelve shallots, one head of garlic, a table-spoonful of salt, the same of ground pepper, and a tea-spoonful of cayenne pepper. Add to these two quarts of good vinegar, and let it stand four days; then strain it through a flannel bag, and bottle it, with twenty peppercorns in each bottle.