The gherkin is a small thick oval-shaped species of cucumber with
a hairy or prickly surface, and is cultivated solely for pickling.
It is customary to let the stems remain on them. Wipe them dry,
put them into a broad stone jar, and scald them five or six times
in the course of the day with salt and water strong enough to bear
an egg, and let them set all night. This will make them yellow.
Next day, having drained them from the salt and water, throw it
out, wipe them dry, put them into a clean vessel (with a little
piece of alum,) and scald them with boiling vinegar and water,
(half and half of each,) repeating it frequently during the day
till they are green. Keep them as closely covered as possible.
Then put them away in stone jars, mixing among them whole mace and
sliced ginger to your taste. Fill up with cold vinegar, and add a
little alum, allowing to every hundred gherkins a piece about the
size of a shelled almond. The alum will make them firm and crisp.