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Pepper Gherkins

Choose the gherkins of uniform size, and not more than two inches long. Cover with salt, and leave them until the next day, then wipe each one singly with a cloth, and put them into jars, cover with boiling vinegar, and allow a dozen bay-leaves, a sprig of tarragon, a quarter of an ounce of black peppercorns, an ounce and a quarter of salt, two small blades of mace, and two shallots, to each quart of vinegar. Cover the jars, and leave them for three days; then drain off the vinegar, boil it up, let it get quite cold, pour it once more over the gherkins, and tie the jars securely down with bladder. Store in a cool dry place. Probable cost, uncertain.