Nearly fill a wide-mouthed bottle with the fresh green leaves of burnet, cover them with vinegar, and let them steep two weeks. Then strain off the vinegar, wash the bottle, put in a fresh supply of burnet leaves, pour the same vinegar over them, and let it infuse a fortnight longer. Then strain it again and it will be fit for use. The flavour will exactly resemble that of cucumbers.
Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
The Whole Science and Art of Preparing Human Food. (Year 1840)