Skip to main content

Pickled Gherkin

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Pickled Gherkin

Ingredients

Directions

  1. Cut the gherkins, leaving a short stem.

  2. Pack them in coarse sea salt and let them sit for one week.

  3. Drain the gherkins and pack them in a jar with vine leaves.

  4. Cover with a mixture of vinegar and water, adding a small piece of alum.

  5. Keep the jar near a stove or fireplace for several days until they are green.

  6. Once green, cover the gherkins with vinegar and add a few spices.

  7. If they do not heat in the jar, boil the vinegar and pour it over the gherkins.

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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes