Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 145

Pare and seed cucumbers and cut into eighths if large. Soak over night in lemon juice and water; in the morning drain, add to hot syrup and boil until soft; skim out of syrup and put into jars standing in hot water. Keep hot. Boil syrup 10–15 m., pour over fruit and seal; let stand three or four weeks before using.

Syrup—

 3 cups brown sugar

 3 cups lemon juice

 1 cup water

 ½–1 tablespn. salt

Flavor with celery salt or seed, ground coriander or anise seed, and raisins to taste. (Use anise seed sparingly). The cucumbers may be steamed tender, put into jars and the reduced syrup poured over.

Watermelon rind may be prepared the same.