Gherkins, Pickled
From Cassell's dictionary of cookery, 1892
Serves 10
Time: from a week to a fortnight.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 596. The excerpt below is the record exactly as published.
Gherkins, Pickled.- Put the gherkins into a large stone jar, and cover them with brine strong enough to carry an egg. Place the co^'er on the jar, and leave it for two or three days, until the gherkins begin to turn yellow; then drain them, and pour boiling vinegar over them. Put bay-leaves on the tojD, keep the jar in a warm place, and heat the vinegar afresh every day, till the gherkins turn as green as you wish. Boil fresh vinegar, and with it one large blade of mace, two ounces of whole pepper, four bay-leaves
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