GHERKINS, Pickled

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Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 9 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Ingredients.—Salt and water, 1 oz.
of bruised ginger ½ oz.
of whole black pepper, ¼ oz.
of whole allspice, 4 cloves, 2 blades of mace, a little horseradish.
This proportion of pepper, spices, &c., for 1 quart of vinegar.
Mode.—Let the gherkins remain in salt and water for 3 or 4 days, when take them out, wipe perfectly dry, and put them into a stone jar.
Boil sufficient vinegar to cover them, with spices and pepper, &c., in the above proportion, for 10 minutes;
pour it, quite boiling, over the gherkins, cover the jar with vine-leaves, and put over them a plate, setting them near the fire, where they must remain all night.
Next day drain off the vinegar, boil it up again, and pour it hot over them.
Cover up with fresh leaves, and let the whole remain till quite cold.
Now tie down closely with bladder to exclude the air, and in a month or two they will be fit for use.
Time.—4 days.
Seasonable from the middle of July to the end of August.