Recipe no. 668 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 283.
Ingredients
- gherkins
- onions
- tarragon
- peppers
- vinegar
Preparation
- Prepare and arrangeWipe the gherkins, of equal size, and put them into a stoneware pot with small onions, sprigs of tarragon and red Spanish peppers.
- First pouringBoil good vinegar and pour it boiling over the gherkins, then let stand until the next day.
- Second pouringBoil the drained-off vinegar again and pour it once more, boiling, over the gherkins.
- Third pouringRepeat the operation the third day. The gherkins will then be a fine green and good to eat.
Reboul's text
Take them as far as possible of equal size, or at least approximately so. Wipe them with a cloth and throw them into a stoneware pot with a dozen small onions, a few sprigs of tarragon and a dozen red Spanish peppers. Boil in a copper basin the quantity of good vinegar needed to cover them. Pour this boiling vinegar over the gherkins and leave them like this until the next day. You will then drain off this vinegar to boil it again and pour it boiling a second time over the gherkins. The third day, the same operation. They should then be a fine green and good to eat.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cournissoun | gherkins |
| gres | stoneware |
| cebo | onions |
| tragoun | tarragon |
| pebroun | peppers |
| vinaigre | vinegar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 668, page 283. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.