Gherkins

Ingredients

• Choose them rather small
• put them into a strong brine for three hours
• alternate sprinklings of the following ingredients
• alternate sprinklings of the following ingredients
• alternate sprinklings of the following ingredients
• alternate sprinklings of the following ingredients
• alternate sprinklings of the following ingredients
• alternate sprinklings of the following ingredients
• two or three crushed bay-leaves
• a handful of tarragon
• Boil the necessary quantity of vinegar to cover all the gherkins

Method

1. 1

   Choose small gherkins, wash them, and soak in brine for three hours.

2. 2

   Place in jars with alternate layers of capsicums, coriander seeds, cloves, peppercorns, mace, eschalots, crushed bay-leaves, and tarragon.

3. 3

   Boil vinegar, skim, and fill jars.

4. 4

   After two days, pour off vinegar, boil again, and pour over gherkins while hot.

5. 5

   Once cold, seal jars and store.

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 49. The excerpt below is the record exactly as published.

Gherkins. Choose them rather small, wash them clean, put them into a strong brine for three hours, pour off the liquor, and put the gherkins into the jars m which they are to be pickled with alternate sprink- lings of the following ingredients well mixed together: Capsicums, coriander seeds, cloves, peppercorns, mace, some eschalots, two or three crushed bay-leaves, and a handful of tarragon. Boil the necessary quantity of vinegar to cover all the gherkins

Cook this with the app: pantry check, scaling, and the assistant.