Pickles
Ingredients
Directions
Heat the vinegar without boiling it.
Parboil the pickles in brine until tender.
Remove pickles from brine and let them cool and dry.
Perforate the pickles with a larding pin to help them absorb flavor.
Place the pickles in a glass or stone jar and cover with vinegar and spices.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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