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Classic
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page 47
in a kettle of boiling water; lay them in dishes, and sprinkle them well with
salt; lay them in the sun until the water is pretty well drained from them, then
dip them separately in strong, boiling vinegar; let them be well saturated.
Prepare your spice; an ounce of cinnamon, an ounce of cloves, one of mace, black
pepper, orange-peeling, and ginger; let them be all well pounded. Three ounces
of white mustard-seed, scald them in vinegar and let them stand and soak at
least two hours; a half pound of horseradish, nicely sliced in long narrow
pieces, these must be scalded also, as you do the mustard-seed. Then take a
stone jar, put in a layer of cabbage, a layer of spice, horseradish, and
mustard-seed, and a bag of tumerick, about as large as a hickory nut, then
another layer of cabbage, then one of spice, horseradish, mustard-seed, and
another bag of tumerick. On the top layer put a bag holding a half ounce of
tumerick, then fill up with cold vinegar; have your jar air-tight, and do not
disturb it for at least three months; they are always best when undisturbed, for
at least a year. I have seen pickles made by this receipt, seven years old,
which were delicious. Pickles should always be kept a long time before using
them.
Onions may be added to the above--they make a very fine yellow pickle.
TO PICKLE TOMATOES.
Wash a peck of very green tomatoes, wipe them with a coarse napkin, then slice
them as fine
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