To keep cucumbers
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Ouverture de Cuisine (France, 1604 - Daniel Myers, trans.), entitled "To keep cucumbers". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To keep cucumbers. Take little cucumbers, & let them rest on a table to sweat three or four days, then take vinegar & make them boil, & skim, & let cool, then cast the cucumbers therein, and leave them so five days or three weeks, then cast the vinegar out, and take more vinegar boiled and skimmed, and let cool, then cast it on the cucumbers and put ground alum therein, and take the seed of fennel that is somewhat ripe, & cast into the cask that it will be well layered, & keep it so.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Ouverture de Cuisine". Medieval Cookery.
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