To pickle Gerkins

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the cucumbers
for the pickle
Instructions (13)
  1. Put the cucumbers in a stone jar.
  2. Take as much spring-water as will cover them.
  3. To every gallon of water, add as much salt as will make it bear an egg.
  4. Let the salted water boil for two or three minutes.
  5. Pour the hot salted water over the cucumbers.
  6. Cover the jar with a woolen cloth, then a pewter dish.
  7. Tie down closely and let stand for twenty-four hours.
  8. Take the cucumbers out and lay them in a colander, with another colander over them to dry.
  9. When they are pretty dry, wipe the jar out with a dry cloth.
  10. Put the cucumbers back into the jar.
  11. Add a little dill and a very small quantity of fennel with the cucumbers.
  12. Prepare the pickle: to every three quarts of vinegar, add one quart of spring-water, until you have enough to cover the cucumbers.
  13. Add a little bay-salt and a little white salt to the pickle, but not too much.
Original Text
To pickle Gerkins. TAKE what quantity of cucumbers you think fit and put them in a ſtone jar, then take as much ſpring-water as you think will cover them: To every gallon of water, put as much ſalt as will make it bear an egg, let it on the fire, and let it boil two or three minutes, then pour it on the cucumbers, and cover them with a woolen cloth; and over that a pewter diſh; tie them down cloſe, and let them ſtand twenty-four hours, then take them out, lay them in a colander, and another over them to dry them. When they are pretty dry, wipe your jar out with a dry cloth, put your cucumbers in, and with them a little dill and fennel, a very ſmall quantity. For the pickle, to every three quarts of vinegar, one quart of ſpring-water, till you think you have enough to cover them; put in a little bay-ſalt and a little white ſalt, but not too much
Notes
—