Small Gherkins Recipe

Ingredients

1 quart of small cucumbers
Vinegar scalding hot
1/4 cup of table salt
2 or 3 chilli peppers
Cold water
1 tablespoon of mixed spices

Procedure

1. As soon as the cucumbers are picked, scrub them without breaking the skin and throw into cold water, in which the salt has been dissolved.
2. Let stand overnight, pour off the water, add fresh water and drain, then pack the cucumbers, peppers and spices in a sterilized jar; adjust the cover, pour in vinegar to overflow, tighten the jar and store in a dry cool place.
3. After the jar is opened, if the vinegar scums over, pour it off and replace with a new supply, scalding hot.
4. The pickles should thus keep in good condition even if the jar be opened daily.