Whole small, or sliced large, gherkins in brine and vinegar. English pickled gherkins have little or no spicing.
Original Receipt in 'Modern domestic cookery, and useful receipt book' by Elizabeth Hammond (Hammond 1819)
To pickle gherkins.
Take two or three hundred, lay them on a dish, salt them, and let them remain eight or nine days, then drain them, and laying them in a jar, pour Y)oiling vinegar upon them. Place them near the fire, covered with vine leaves. If they do not become sufficiently green, strain off the vinegar, boil it, and again pour it over them, covering with fresh leaves. Continue to do so, till they be::ome as green as you wish.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY