Of Cucumbers.
How to keep Cucumbers.
Take a kettle big enough for your use, halfe full of water, make it brackish with salt, boyle therein ten or twenty Cucumbers, cut in halves, then take the raw Cucumbers, being somewhat little, and put them into the vessell wherein you will keep them, and when your liquor is cold straine so much of it into them, as may keep the Cucumbers alwayes covered.
To keep boyled Cucumbers.
Take a kettle of water, put salt to it, boyle it well, then take your raw Cucumbers, put them into it, and keep them with turning up and downe very softly, till they be as it were per-boyled, then take them out, and lay them aside till they be cold, then put them up in the vessel you will keep them in, and when the liquor is cold, straine it into them, till they be all covered.
To Pickle Cucumbers to keep all the yeare.
Pare a good quantity of the rindes of Cucumbers, and boyle them in a quart of running water, and a pint of wine Vineger, with a handfull of salt, till they be soft, then letting them stand till the liquor be quite cold, pour out the liquor from the rinds, into some little barrel, earthen pot, or other vessel, that may be close stopped, and put as many of the youngest Cucumbers you can gather, therein, as the liquor will cover, and so keep them close covered, that no winde come to them, to use all the year till they have new; if your Cucumbers be great, 'tis best to boyle them in the liquor till they be soft.