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Classic
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page 181
Pickled Lemons.
They should be small, and with thick rind; rub them with a piece of flannel;
then slit them half down in four quarters, but not through to the pulp: fill the
slits with salt hard pressed in, set them upright in a pan for four or five
days, until the salt melts; turn them thrice a day in their own liquor, until
tender; make enough pickle to cover them, of rape-vinegar, the brine of the
lemons, Jamaica pepper, and ginger; boil and skim it; when cold, put it to the
lemons, with two ounces of mustard-seed, and two cloves of garlick to six
lemons. When the lemons are used, the pickle will be useful in fish or other
sauces.
Olives
Are of three kinds, Italian, Spanish, and French, of different sizes and
flavour; each sort should be firm, though some are most fleshy.
Preserve them from the air.
Pickled Onions.
In the month of September, choose the small white round onions, take off the
brown skin, have ready a very nice tin stew-pan of boiling water, throw in as
many onions as will cover the top; as soon as they look clear on the outside,
take them up as quick as possible with a slice, and lay them on a clean cloth;
cover them close with another, and scald some more, and so on. Let them lie to
be cold, then put them in a jar, or glass wide-mouth bottles, and pour over them
the best white wine vinegar, just hot, but not boiling. When cold, cover them.
Should the outer skin shrivel, peel it off. They must look quite clear.
To pickle Cucumbers and Onions sliced.
Cut them in slices, and sprinkle salt over them: next day drain them for five or
six hours; then put them into a stone jar, pour boiling vinegar over them, and
keep them in a warm place. The slices should be thick. Repeat the boiling
vinegar, and stop them up again instantly;
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