To Pickell Mution Cowcumbers

This recipe hails from early 17th-century England, specifically attributed to Mary Baumfylde, an active housewife and compiler of household receipts around 1626. It provides a glimpse into early modern food preservation practices before the advent of canning. Pickling was a crucial technique in a world without refrigeration, and oil was often employed as an airtight seal to protect preserves from spoiling. Baumfylde's careful attention to detail, such as using only the fairest young cucumbers and incorporating their own peelings into the brine, reflects both resourcefulness and an appreciation for flavor. Recipes like this were often passed down in household receipt books, commonly maintained by women managing the kitchen and domestic affairs.

In its day, this recipe would have been prepared using everyday kitchen tools: a lidded earthenware or stoneware jar, a large cauldron or pot for boiling the brine, and a strainer (often muslin or a coarse sieve) to remove the peelings. Preservation vessels were typically large, sturdy, and sealable to keep out vermin and dust. Picking and wiping cucumbers clean would have been done by hand, and plenty of labor went into ensuring a clean, well-maintained household for successful pickling.