[Sca-cooks] pickling

[Terry Decker]

Depending on how long you planned to store them, a stoneware crock or a 
barrel would be the appropriate choices.

As for the types of cucumbers, check the Florilegium 
http://www.florilegium.org/files/FOOD-VEGETABLES/Cucumbers-Hst-art.html and 
for drawings check out Fuchs Herbal pg 401 at 
http://www.med.yale.edu/library/historical-old/fuchs/400-1.gif for Cucumis 
sativus vulgaris (looks like a plain ole warty cucumber to me).

There are a few more things labelled Cucumis on the following pages but they 
are melons, New World squash, etc. with the exception of Cucumis sylvestris 
(wild cucumber) which may be your Egyptian hairy cucumber.

Bear



> what container would pickling have been done in?  and for a period recipe,
> should I use kirbys, or regular?  I figure it's not the egyptian hairy
> (cucumis chate).  Might it be the "burpless" English ones I see sometimes
> in stores?
>
> -- 
> Ian of Oertha