Preserved Cucumbers is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of preserving cucumbers by first brining and then storing candying them by cooking in syrup. The full recipe is presented here and I hope you enjoy this classic British version of: Preserved Cucumbers.
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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
AN EXCELLENT WAY OF PRESERVING CUCUMBERS.
403. INGREDIENTS.—Salt and water; 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cucumbers.
Mode.—Choose the greenest cucumbers, and those that are most free from seeds; put them in strong salt and water, with a cabbage-leaf to keep them down; tie a paper over them, and put them in a warm place till they are yellow; then wash them and set them over the fire in fresh water, with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good colour, take them off the fire and let them cool; cut them in quarters, take out the seeds and pulp, and put them into cold water. Let them remain for 2 days, changing the water twice each day, to draw out the salt. Put the sugar, with 1/4 pint of water, in a saucepan over the fire; remove the scum as it rises, and add the lemon-peel and ginger with the outside scraped off; when the syrup is tolerably thick, take it off the fire, and when cold, wipe the cucumbers dry, and put them in. Boil the syrup once in 2 or 3 days for 3 weeks; strengthen it if required, and let it be quite cold before the cucumbers are put in. Great attention must be paid to the directions in the commencement of this recipe, as, if these are not properly carried out, the result will be far from satisfactory.
Modern Redaction
Ingredients:
12 green cucumbers (choose small ones essentially free from seed)
2 cabbage leaves
450g sugar
200ml water
freshly-pared zest of 1 lemon
30g fresh ginger, peeled
Method:
Place the cucumbers in a bowl, cover with strong salted water then lay a cabbage leaf on top to keep them submerged. Cover the bowl with clingfilm and set aside in a warm place until the cucumbers become yellow (several days).
After this time, drain the cucumbers, place in a pan with lightly salted water and cover with a cabbage leaf. Cover tightly and heat until the water is hot (but not boiling). Drain the cucumbers and check their colour. If they are not green cover with more water and the cabbage leaf then make the water hot and check the colour of the cucumbers again. Repeat this process as often as necessary.
When done, drain the cucumbers and set aside to cool then quarter them remove the seeds and the pulpy core. Place the remainder of the cucumber in cold water and leave them to soak for 48 hours, changing the water twice every day.
After this time, combine the sugar and 200ml water in a pan. Heat until the sugar has all dissolved then remove any scum from the surface. Add the lemon zest and ginger then continue cooking until the syrup is thick. Take off the heat an set aside to cool.
In the meantime, drain the cucumbers and pat dry in a kitchen towel. As soon as the syrup is cold add the cucumbers (these should be completely dry).
The following day, remove the cucumbers from the syrup then bring the syrup to a boil. Take off the heat and set aside until completely cold then add the cucumbers back to the syrup.
Every two days, remove the cucumbers and bring the syrup to a boil again. Set aside to cool before returning the cucumbers to the syrup (strengthen the syrup with more sugar if needed). Repeat the process for three weeks, until the cucumbers have crystallized and all the syrup has gone. Dry the cucumbers and store in a jar.
