[Sca-cooks] OoP?

[Sam Wallace]

Ardenia,

I have made this one and it worked pretty nicely.

Yours,

Guillaume
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Original text and translation:

To preserve some cucumbers
Take some small cucumbers, and leave them on a table to dry three or four 
days, then take some vinegar and boil them [>it, the vinegar], and skim, and 
let cool, then throw the cucumbers in, and leave them thus a fortnight or 
three weeks, then throw the vinegar out, and take other vinegar boiled and 
skimmed, and let cool, then pour it on the cucumbers and add ground alum, 
and take some fennel seed which is almost ripe, and throw into the cask 
which should be well closed, and preserve it thus.

Pour garder des concombres
Prennez des petites concombres, & les laissez sur vne table suer trois ou 
quatre iours, puis prennez du vinaigre & les faictes boullir, & escumer, & 
laissez refroidir, alors iettez les concombres dedans, et les laissez ainsi 
quinze iours ou trois sepmaines, puis iettez le vinaigre dehors, et prennez 
autre vinaigre boully et escumé, et laissez refroidir, puis iettez le sur 
les concombres et mettez allun estampé dedans, et prennés de la semence de 
fenouille qui soit quasi meure, & iettés dedans le tonneau qui soit bien 
serré, & le gardés ainsi.

Ingredients
20 lbs Cucumbers, pickling
10 gal Vinegar
2 oz Fennel seed
1 oz Alum

Directions
1 Rinse cucumbers.
2 Place cucumbers in dehydrator or paper bag and partially dry out.
3 Boil vinegar in a non-metallic pot and skim it.
4 Remove from heat and allow to cool.
5 Put in jar and refrigerate for two or three weeks.
6 Boil vinegar in a non-metallic pot and skim it.
7 Remove from heat and allow to cool.
8 Mix in ground alum and fennel seed.
9 Pour off old vinegar and replace with new.
10 Keep in refrigerator until ready to serve.