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Classic
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page 114
then scald an ounce of mace, to each quart of good cider vinegar, and pour it
hot on the cauliflower. Spices such as are usually used in pickling, improve
this recipe, and should be tied in a bag and thrown in with the pickle at the
last, remembering not to use dark spices, as they discolor the cauliflower.
White pepper, white mustard seed and ginger are the spices suitable for this
pickle.
PICKLED LEMONS
They should be small and have a thick rind. Rub them hard with a piece of
flannel, then slit them through the rind in four quarters, but not through the
pulp; fill the slits with salt hard pressed in, set them upright in a crock four
or five days, until the salt melts. Turn them each day in their own liquid until
they get tender. Make the pickle to cover them of vinegar, some of the brine of
the lemons, pepper and ginger; boil this pickle and skim it well, and when cold
put it over the lemons with two ounces of mustard seed and two cloves of garlic,
to six lemons. This is fine for fish when the lemons are all used.
TO PICKLE ONIONS
Peel the onions, boil some strong salt and water and put it over them, cover,
and let them stand twenty-four hours, then take them up with a skimmer; make
some vinegar boiling hot, put to it whole pepper and mustard seed, and pour it
over the onions to cover them; when cold cover close.
PREMIUM MUSTARD PICKLE
Soak three quarts of small cucumbers, gherkins, or green tomatoes, in strong
salt water for three days;
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