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Classic
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page 46
outside; put them in salt and water nine days, and prepare them for the vinegar
in the same way you do cucumbers. When they are ready, fill them with small
pieces of horseradish, ginger, mace, cloves, black pepper, nasturtion-seed,
nutmeg, very small onions, or garlic, and white mustard-seed. Sew in the piece
that was cut out. Boil good vinegar a few minutes and pour it on them. If they
are not sufficiently green, put a tablespoonful of alum to every three quarts of
vinegar. This adds to the consistence, as well as to the color of green pickles.
If you use a copper, brass, or bell-metal vessel, be sure not to let the vinegar
cool in them, as it would be rendered poisonous. Common earthen ware should not
be used for pickles.
ONIONS.
Put them into salt and water for nine days, changing the water every day. Then
take them out and pour fresh boiling salt and water over them; cover them close
till they are cold, and repeat the process once more. Drain them when cold, and
put them into glass jars. Fill them with vinegar, and put in some horse-radish,
cloves, mace, and black pepper. A tea-spoonful of olive oil will keep them
white. Cover them very closely, and keep them in a dry place.
YELLOW PICKLE.
Take six firm heads of cabbage, take off all the loose leaves, quarter them and
dip them separately
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