From out of three hundred gherkins of the markets you may probably pick
two hundred that will suit your purpose, and they should be all nearly
of the same size; put them into a pickle made of two pounds and a half
of common table salt to one gallon of soft or river water, and let
them remain in it for three hours if they run small, or four hours if
large. Let them lie on a sieve to drain, and wipe them carefully quite
dry, and place them in stone jars――glazed ware is objectionable on many
accounts for pickles. Next make a pickle of
Cloves 1 oz.
Mace ½ oz.
Allspice 1 oz.
Two nutmegs, sliced
White mustard seed 1 oz.
A stick of horseradish
Bay salt 8 oz.
White-wine vinegar 4 quarts
by boiling them fifteen minutes and skimming clear; when cold pour
it over the gherkins, cover up closely, and let them remain so for
twenty-four hours. Then put the whole contents into a saucepan, and let
them simmer until they have acquired a bright green colour, then place
them not too closely in jars, and pour the liquor with the spices over
them. They must be totally covered with pickle, or more must be made
for that purpose if you intend them to keep well and a long time. Cover
your jars with wetted bladder, and soft leather over that.