Gherkins Recipe

Put them in strong brine--keep them in a warm place. When they turn

yellow, drain off the brine, and turn hot vinegar on them. Let them

remain in it till they turn green, keeping them in a warm place. Then

turn off the vinegar--add fresh scalding hot vinegar, spiced with mace,

allspice, and peppercorns--add alum and salt, in the same proportion as

for cucumbers.

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