Spiced Gherkins
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Omission of sugar and spice will yield good pickled gherkins.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 148. The excerpt below is the record exactly as published.
SPICED GHERKINS. Use small gherkins. Wash them in cold water, and cover them with cold .brine strong enough to float an egg, for three days ; then drain them ; line a preserving-kettle with green grape-leaves ; put the gherkins into it in layers with more leaves, and cover them with leaves ; sprinkle a little pulver- ized alum between the layers (a piece of alum the size of a small grain of corn will be enough for each pound of gher- kins) ; pour into the kettle just enough cold water to cover the top layer of leaves, spread a clean cloth over the top of the kettle, and put on the cover, placing a weight on it to keep it in place ; put the kettle on the back of the stove, where its contents will heat gradually, and let them steam, without boiling, for three hours ; then lay the gherkins in cold water for an hour : if one treatment does not green the gherkins sufficiently, repeat it. After the gherkins are green, put them into earthen jars; put over the fire sufficient vinegar to cover them, allowing half a pound of sugar and half an ounce of mixed whole cloves
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