Pickled Gherkins
From The century cook book, 1894
Serves 10
They will be fit for use in a month or two.
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 96. The excerpt below is the record exactly as published.
Pickled Gherkins. Let the gherkins remain in salt and water for three or four days, when take them out, wipe perfectly dry, and put them into a stone jar. Boil sufficient vinegar to cover them
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