Choose the greenest and most free from seeds, some small, to preserve whole, others large, to cut in long slices. Put them in strong salt and water, cover with vine leaves, and set them in a warm place till yellow; then wash, and set them over the fire, in fresh water, with a little salt and fresh vine leaves; cover the pan close, but take care the fruit does not boil. If they are not of a fine green, change the water, and that will help to green them; cover as before, and make them hot. When of a good colour, take them off the fire and let them get cold; then cut the large ones into quarters, take out the seeds and soft parts, put them into cold water, for two days, but change the water twice every day to take out the salt. Boil 1 lb. loaf sugar, and ½ pint of water, scum well, add the rind of a lemon, and 4 oz. scraped ginger. When the syrup is very thick, take it off the fire, and when cold, wipe the cucumbers dry, and put them in. The syrup should be boiled once in two or three days, for a fortnight, and you may add more to it if necessary. When you pour the syrup upon the cucumbers, be sure that it is cold. Cover close and keep in a dry place.
Strawberries to Preserve whole.
Choose fine scarlets, not over ripe; have their weight in sifted sugar, and sprinkle half over the fruit, and let it stand all night. Next day simmer it gently with the rest of the sugar, and 1 pint of currant juice, to 1 lb. of fruit, till it jellies.
Raspberries whole.
Gather them on a dry day, after a dry night. To 1 lb. fruit, ¾ lb. sugar; put these in alternate layers in a preserving-pan, and keep shaking till it boils, then boil ten minutes, taking off all the scum. When cold, cover with brandy papers and bladders.
Strawberries in Wine.
Fill a wide mouthed bottle three parts full of strawberries gathered quite dry, strewing amongst them 4 table-spoonsful of finely pounded sugar; fill up with fine old sherry, and cork it close.
Red Gooseberries whole.
They must be just ripe, but no more. Clip off the top of each berry, make a little slit in the side, with a needle, that the sugar may penetrate, and take an equal weight of fruit and of sugar: boil them together, very gently, scum well, and when the skins begin to look transparent, take out the fruit, with a skimmer, and put it into jars or glasses; boil the syrup till it jellies, then strain, and pour it over the fruit.
Morella Cherries.