Gherkin Pickles

Ingredients

• Roughly 1 lb of small and firm gherkin.
• Quart-sized sealable glass or ceramic jar.
• Cloth (to be tied over the jar).
• 8 oz of table salt.
• Gallon of cold water.
• 8 oz of fresh vine leaves (grape leaves or similar).
• 8 oz of powdered alum.
• Quart of vinegar.
• 2 oz sugar.
• 18 whole black peppers.
• 18 whole cloves.
• 2 ounces of whole allspice.
• 3 blades of mace.
• A pot
• A steam kettle.

Directions

1. Fill the jar with gherkin in layers, covering each layer generously in salt.  Pack the top layer out of sight in salt.
2. Pour cold water into the jar until it's full and seal the jar.
3. Leave the gherkin in the jar for a month and the bottom of the jar each day.
4. After a month, pour out the brine (liquids) and any gherkin that may have turned soft.
5. Soak the remaining gherkin in cold water for twenty-four hours, then replace the water and let them sit for another twenty-four hours.
6. Line a steam kettle in fresh vine leaves and evenly lay the gherkin within the kettle.  Scatter about 2 tablespoons of alum over each layer of gherkin and cover the last layer with three layers of leaves.
7. Steam the gherkin for 5-6 hours.  You'll know they're ready when they turn a fine green.
8. Once ready, remove the leaves and place the gherkin into cold water.  They will remain soaking until needed again.
9. Prepare a quart of vinegar in a pot by adding 2 oz of sugar, 18 whole black peppers, 18 whole cloves, 2 ounces of whole allspice, and 3 blades of mace.  Boil the mixture for five minutes.
10. Place the gherkin into the jar, cover with the vinegar mixture while it is still scalding hot, and seal jar.
11. After two days remove the vinegar, heat until scalding, add the mixture back to the gherkin, and seal the jar once again.  Repeat this process three more times at intervals of two, four, and six days.
12. Make sure the jar is sealed tightly and tie a strong cloth over the lid, and set aside the jar for at least two months in a cool, dry place.  After two months they will be ready to consume.

Source — The Unrivalled Cook-Book
Prepared by Alexander J. Kyle
Louisiana Anthology
April 3, 2024