111 To Pickle Gherkins
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 near the fire till they turn green, turn off the vinegar, and pour on fresh hot vinegar, spiced with pepper corns, mace, cloves, and cinnamon; add salt and alum in the same proportions as for cucumbers. These, as well as all other pickles, should not be kept in glazed earthen jars.