Select firm small gherkins, the smaller the better. None should be more than three inches in length. Lay them smoothly, with alternate layers of salt, in a large earthenware crock, and after putting on the top coat of salt, pour in enough cold water to cover all. Keep the pickles from floating by laying a weighted plate on top of them. Leave the pickles in brine for at least ten days, stirring them from the bottom every other day. When they have lain in the brine for the appointed time, pour it off and pick over the gherkins, throwing away those that have softened, and let the firm ones soak two days in fresh water, changing this once.

To green the pickles, line your kettle, which should be of agate-iron-ware, or porcelain-lined, with grape-leaves, and arrange the gherkins in it in layers, scattering a pinch of powdered alum over each layer. A heaping teaspoonful is sufficient for a large kettleful. Cover the pickles with cold water, spread a triple thickness of grape-leaves over them, put on a closely fitting cover, and steam the pickles over a slow fire for six hours. The water must not boil. By the end of this time the pickles should be well-greened and should be thrown into very cold water. While they are becoming firm and crisp, four quarts of vinegar, one cupful of sugar, three dozen whole cloves, three dozen black peppers, eighteen whole allspice, and twelve blades of mace may be boiled together for five minutes. The gherkins, drained from the water, may then be put into jars, the scalding vinegar poured over them and the jar closely covered. The pickles should be kept in a cellar or a cool, dark closet. They will be ready for use in about two months.

STRING BEANS may be pickled like Gherkins.