To Pickle Gherkins

Ingredients

• a dozen bay leaves
• an ounce and a quarter of salt
• a quarter-ounce of black peppercorns
• an ounce and a half of ginger sliced, or slightly bruised
• two small blades of mace
• as much vinegar as will more than cover the gherkins by an inch or two

Method

1. 1

   Gather gherkins on a dry day before frost.

2. 2

   Remove blossoms, place in a stone jar, and cover with boiling brine.

3. 3

   The next day, wipe gherkins, layer with bay leaves in a clean jar, and pour boiling pickle over.

4. 4

   Let sit for two days, then drain and reheat vinegar.

5. 5

   Simmer gherkins in vinegar for 2-3 minutes, then return to jar and let cool.

6. 6

   Seal with paper.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 463. The excerpt below is the record exactly as published.

TO TICKLE GHERKINS* Let the gherkins be gathered on a dry day, before the frost has touched them ; take off the blossoms, put them into a stone jar, and pour over them sufficient boiling brine to cover them well. The following day take them out, wipe them singly, lay them into a clean stone jar, with a dozen bay leaves over them, and pour upon them the following pickle, when it is boiling fast : as much vinegar as will more than cover the gherkins by an inch or two, with an ounce and a quarter of salt, a quarter-ounce of black peppercorns, an ounce CHAP. XXV.] PICKLES. 533 and a half of ginger sliced, or slightly bruised, and two small blades of mace

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