Gherkins
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Do not use ground mustard; all seeds must be whole.
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 103. The excerpt below is the record exactly as published.
gherkins are practically unfit for medicinal purposes. The proper way to prepare them is as follows : Select finger-thick green pickles ; wash them well ; place them in cold salt brine for eight hours. Take them out and dry them with a clean towel. Put them layer upon layer into glass jars, adding to each layer the desired quantities and kinds of spices and herbs, taking care not to use many cloves, if any. Now boil well strained vine- gar, adding one tablespoonful of sugar to each pint of vinegar
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