| Pickled Cowcumbers |
| Delights for Ladies by Sir Hugh Platt, 1609. |
| To preserve cowcumbers all the yeere: Take a gallon of faire water and a pottle of verjuice, and a pint of bay salt, and a handful of greene fennel or Dill; boile it a little, and when it is cold put it into a barrel, and then put your cowcumbers into that pickle, and you shall keep all the yeere. |
|
1 Gal
|
Water |
|
4 pints
|
Verjuice |
|
2 C
|
Kosher Salt |
|
1
|
big handfull chopped Dill |
