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page 45
CHAPTER V.
PICKLING.
TO PICKLE CUCUMBERS.
The cucumber should be small, and free from spots. Keep them in strong salt and
water nine days, stirring them twice every day. Then pour the water off, cover
the cucumbers with vine leaves; boil the water, and pour it over them. As soon
as it gets cold, boil it again, and continue this process till they are of a
fine green, which will be in about five times pouring. Keep them covered with
something close over the vine leaves, to keep in the steam. Drain them from the
salt water. Take, to every two quarts of good vinegar, an ounce of black pepper,
a pod of red pepper, a handful of salt, a few cloves, half an ounce of mace, six
teaspoonsful of ground ginger, and two or three cloves of garlic. Boil this
compound five minutes, and pour it on the pickle. Tie it down close. A stone jar
is the best vessel for pickles.
MANGOES.
Take small muskmelons of a late growth, and cut a small piece out of the side of
each. Scrape out the inside, and wipe all the furze from the
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