To Pickle Gherkins (A French receipt)

Instructions

1. Brush or wipe the gherkins very clean.
2. Throw them into plenty of fast-boiling water and give them a single boil; take them out quickly and throw them immediately into a large quantity of very cold water.
3. Change the water once, and when the gherkins themselves are quite cold, drain them well, spread them on sieves or dishes, and dry them in the air.
4. Put them into stone jars and pour on them as much boiling vinegar as will cover them well.
5. Heat the vinegar anew and pour it on them again the following day.
6. On the next day, so soon as it boils, throw them into it for a minute, with plenty of tarragon in branches, a few very small silver onions, and salt and whole pepper in the same proportions as in the preceding receipt.
7. Note (Acton): French vinegar, being of superior excellence, will have a very different effect in many preparations from the vinegar generally made up for sale in England.