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.
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