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Cucumber Catsup

(Vaughanís Vegetable Cook Book)







Take twelve large, full-grown cucumbers and four onions. Peel the

cucumbers and take the skin off the onions; grate them, and let the pulp

drain through a sieve for several hours, then season highly with salt

and pepper, and add good cider vinegar until the pickle tastes strongly

of it, and it rises a little to the top. Put it in jars or wide-mouthed

bottles, and cork or seal them so as to be airtight. The pickle tastes

more like the fresh cucumber than anything else, and will pay for the

making.

Other Recipes


Cucumber Catsup

3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1

tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse

radish, 1 pint vinegar. Bottle for use.









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