To Pickle Great Cucumbers To Keep All Ye Year
From the treasured pages of Various Cookeries
Unknown Author
To Pickle Great Cucumbers To Keep All Ye Year
"Take about four Dozen of Large Cucumbers pare'em and slice 'em about the thickness of your finger—and put 'em into a Callender thirty hours to drain over a deep Dish, with some salt strewed amongst — and two or three whole Onyons, Then slice about twenty Shallots, take an Ounce of White pepper and Salt, then lay some Shallot pepper & salt, and so a laying of Cucumbers, and so on till your Glasses be full, Then pour in as much whitewine vinegar as will cover 'em an inch over, and then fill up your Glasses with Oyl about an inch over the Vinegar;— they must be put into deep thick Glasses, and keep 'em not too hot or cold, cover 'em very close, with Double white paper & Leather, tyed very hard — they will Eat for Sallads or Sauces Its best to keep 'em in Glasses that will hold enough but for two or three times useing for when its opened it will not keep good long, They must be done before they be too ripe or Seedy."
Note on the Original Text
Recipes were composed as continuous prose, assuming the cook had a degree of intuition and skill—quantities and times were often imprecise. Spelling was not standardized (e.g., 'callender' for colander, 'Glasses' for jars), and punctuation was sparse, making for a stream-of-consciousness instruction. The text blends ingredient lists with method steps, typical of 17th-century manuscript cookery, and presumes readers would understand the need for careful storage and quick consumption once opened. In modern interpretation, explicit measurements and procedures—from metric weights to stepwise instructions—ensure reliability and food safety for contemporary cooks.
Title
Various Cookeries (1690)
You can also click the book image above to peruse the original tome
Writer
Unknown
Era
1690
Publisher
Unknown
Background
A delightful glimpse into late 17th-century kitchens, this book brims with recipes, methods, and culinary wisdom passed down through generations, capturing the essence of historical gastronomy.
Kindly made available by
Folger Shakespeare Library
This late 17th-century English recipe comes from a manuscript collection, typical of the era's household cookery. The pickling method exemplifies food preservation before refrigeration, designed to make seasonal produce, like cucumbers, last through the off-season. Salting and draining were crucial for texture, while a double layer of vinegar and oil created both flavor and a protective barrier against spoilage. The recipe likely served as both a relish and condiment, reflecting the growing English taste for sharper, acidic notes inspired by wider European (and later, colonial) influences. Glass jars—often thick and heavy—were luxury items, underscoring the relative status of the household preserving such a quantity.
In the late 1600s, cooks would have used a sharp knife for slicing cucumbers and shallots, a sturdy colander or sieve for draining, and deep, thick glass jars to hold the pickles. Traditional methods included using coarse salt, whole spices, and hand-pressed oils. For sealing, parchment or strong white paper, secured with leather thongs or string, served to exclude air before the widespread availability of corked or screw-top jars. A cool larder or cellar acted as the storage environment, much as a modern fridge substitutes today.
Prep Time
1 hr
Cook Time
0 mins
Servings
24
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 48 large cucumbers (about 11–13 lbs), peeled and sliced into 1/2 inch rounds
- 3.5 oz coarse sea salt, plus extra for layering
- 3 whole onions, peeled
- 20 shallots (about 9 oz), thinly sliced
- 1 oz whole white peppercorns
- 8.5–10.5 cups white wine vinegar
- 2 cups neutral-flavored oil (like grapeseed or sunflower oil; original recipe implies olive oil or similar)
- Optional: parchment paper and leather for traditional sealing
Instructions
- Begin by peeling approximately 48 large cucumbers (about 11–13 lbs), slicing them into rounds roughly 1/2 inch thick.
- Arrange them in a large colander, layering with coarse sea salt (about 3.5 oz), and intersperse with 2-3 whole onions, peeled.
- Allow them to drain over a deep dish for about 30 hours at cool room temperature—this helps draw out moisture and enhances crunch.
- Meanwhile, thinly slice 20 shallots (about 9 oz).
- Prepare an ounce (1 oz) of whole white peppercorns.
- After draining, arrange alternating layers of cucumbers, shallots, white pepper, and more salt in large, deep, sterilized glass jars.
- Pour enough white wine vinegar (about 8.5–10.5 cups) to cover the mix by 1 inch, then carefully add neutral-flavored oil (such as grapeseed or sunflower oil) to create an additional 1 inch seal above the vinegar.
- Seal the jars tightly, using a snug-fitting lid or, for historical flair, parchment paper and leather tied securely around the opening.
- Store in a cool, dark place—not too cold or hot.
- Once opened, the pickles should be consumed within a few days.
- Enjoy as a zesty component in salads or as an accompaniment to meats.
Estimated Calories
35 per serving
Cooking Estimates
This recipe involves peeling and slicing cucumbers, salting and draining them for over a day, then layering them with other ingredients and sealing in jars. There's no cooking, but it takes time to prepare, drain, and assemble everything. Each serving is based on about 10% of a large cucumber plus vinegar and aromatics—perfect as a side or for sharing.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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