To Pickle Cucumbers

This cucumber pickling recipe hails from around 1680, attributed to Beulah Hutson. In the late seventeenth century, pickling was essential for food preservation, especially as fresh produce was not available year-round. Cucumbers, popular for their crunch, were brined for longevity and flavour, and the lengthy, repeated brining process reflects both an era of patience and an understanding of microbial safety—if not the science behind it. The recipe demonstrates the household management skills expected of women in early modern England. Pickling also allowed for the nuanced use of imported spices like long pepper, showcasing both domestic and global culinary influences of the time.

Back in the seventeenth century, the cook would use earthenware or wooden barrels or crocks to soak and ferment the cucumbers. Brine and vinegar would be boiled over a wood or coal-fired hearth, employing large iron or copper pots. A strainer or ladle might aid in pouring off and replacing the brine. Linen cloth, parchment, or animal bladder was commonly used to tie or seal the jars, keeping the cucumbers free from contaminants. A cool cellar or pantry provided the right environment to encourage preservation and avoid spoilage.