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Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Take some small gherkins, brush them well and clean them, cut off the stalks. Put them in a dish with a good deal of coarse salt and leave them twenty-four hours. Dry them well. After that they are ready to be put in glass jars with: two red peppers, bay leaf, two onions, parsley, tarragon, pepper and pure, strong wine vinegar. Cover the jars. They are ready about three weeks later, and, if the vinegar is good, will keep over a year.