These must be gathered while young and green, and belaid in strong brine. Leave them in this for a week, changing it every other day. Take them out, dry them between two cloths, and pierce each with a large needle. Throw them into cold water and leave them several hours before packing them in small jars and pouring over them scalding-hot seasoned vinegar prepared like that for Pickled Gherkins.

Not good under two months.

PICKLED BUTTERNUTS may be put up by the preceding recipe.