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GHERKINS, PICKLED (French method)

Throw the gherkins into a saucepan of boiling water, let them boil one minute, then take them out, and throw them at once into plenty of cold water; change the water once or twice, and when the gherkins are quite cold, spread them on sieves to dry. Put them into a large bowl, and pour over them as much boiling vinegar as will completely cover them. Let them stand in this for twenty-four hours, and repeat the process for three days. The last time, boil in the vinegar one ounce of salt, half an ounce of whole pepper, a few sprigs of tarragon, a large blade of mace, and four bay-leaves, with every quart of liquid. Put the gherkins into the boiling vinegar, let them remain for two minutes, then place them in wide-mouthed bottles, and pour the vinegar over them. Cork the bottles securely, and put away for use. More vinegar must be added when required. Probable cost, 1s. per pint bottle.