Vinegar Pickles No. 1

Ingredients

• Small pickles about 3 to 4 Inches long
• Salt
• Tarragon
• Dill
• Summer savory
• Pepper-corns
• Bay-leaves
• Cloves
• Wine vinegar
• Some green or red peppers

Method

1. 1

   Cut the blossoms and stems off and put the pickles in fresh water for several hours, drain through a colander, strew thickly with salt and let stand overnight.

2. 2

   The next morning rub the salt off, pack them closely into a stone jar.

3. 3

   Make layers of pickles, herbs, and spices, the latter on top.

4. 4

   Boil enough wine vinegar to cover them by 2 inches and pour it hot over them.

5. 5

   After 4 days, pour it off again, boil and skim it, let it get cold, then pour it over again.

6. 6

   If there is not enough to cover them, boil some more.

7. 7

   Put a weight on the pickles, and set in a cool place.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 172. The excerpt below is the record exactly as published.

VINEGAR PICKLES No. 1. Small pickles about 3 to 4 Inches long Salt Tarragon Dill . Summer savory Pepper-corns Bay-leaves Cloves Wine vinegar Some green or red peppers

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