The Epicure's Almanac or Diary of Good Living
August 22nd : PRESERVED GHERKINS
See that the gherkins intended for use be sound and free from external blemish; soak them in salt and water for two days, then scald them in fresh water, and let them remain in it till the next day.
Drain them well, and let them boil for three minutes in a thin syrup ; put them into a glazed vessel, and on the following day boil them for five minutes in a strong syrup. For the three following days, drain off the syrup, make it boil, and pour it over the gherkins. Place brandied paper over the pots in which you have put your preserve.
N. B. French beans can be treated in the same manner as above.