This section is from the book "The Memorandum Cookery Book", by Countess Morphy. Also available from Amazon: The Memorandum Cookery Book.
This hors d'œuvres is very popular, and made in the following manner it is very different from what is usually called " pickled cucumber." The secret of it is that it should be made at least two days before it is to be used, the cucumber having then thoroughly absorbed its " marinade".
One sound, firm cucumber, 1 teaspoonful of caraway seed, 2 bay leaves, 1 tablespoon of salad oil, 3 tablespoons of wine vinegar (it is important to use wine vinegar, as ordinary malt vinegar is far too sharp and strong), salt, peppercorns, 2 tablespoons of dry white wine—this is optional, but certainly improves the flavour.
Peel the cucumber and slice as thinly as possible. Lay the slices out on a dish, sprinkle with salt and let it stand for about an hour. This will rid it of much water. Now place in an earthenware casserole which has a close-fitting lid to it, and add all the other ingredients, stirring with a wooden spoon, so as to mix the oil and vinegar. Cover and stand in a cold place till required.