Cucumber Vinegar is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic vinegar flavoured with cucumbers, onions and black peppercorns that's typically used as part of a vinaigrette. The full recipe is presented here and I hope you enjoy this classic British version of: Cucumber Vinegar.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CUCUMBER VINEGAR (a very nice Addition to Salads).
401. INGREDIENTS.—10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, 1/4 teaspoonful of cayenne.
Mode.—Pare and slice the cucumbers, put them in a stone jar or wide-mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cucumbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &e., as well as a great improvement to salads, or to eat with cold meat.
Modern Redaction
Ingredients:
10 large cucumbers
1l vinegar
2 onions, sliced
2 shallots, sliced
1 tbsp salt
2 tbsp black peppercorns
1/4 tsp cayenne pepper
Method:
Peel the cucumbers and slice them. Place in a large, wide-mouthed jar (an old pickle jar is ideal). Pour over the vinegar then add the onions and shallots along with the salt and spices. Seal the jar loosely then set aside to marinate for 5 days.
After this time pour the contents of the jar into a pan and bring to a boil. Take off the heat and set aside to cool. Once cold, strain through a sieve lined with muslin (do not press down) then seal the liquid in small bottles and store.
This vinegar is an excellent flavouring to a range of dishes and works well in a vinaigrette.
