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Classic
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page 72
Put them into strong stone jars, and pour boiling vinegar over them. Cover them
up, and let them stand till they be cold. Then give the vinegar three more
boilings, pour it each time on the walnuts, and let it stand till it be cold
between every boiling. Then tie them down with paper and a bladder over them,
and let them stand two or three months. Then make the following pickle.-- To
every two quarts of vinegar, put half an ounce of mace, and the same of olives;
of black pepper,Jamaica pepper, ginger, and long pepper, an ounce each, and two
ounces of common salt. Boil it ten minutes, pour it hot on your walnuts, and tie
them down covered with paper and a bladder.
To pickle or make Mangoes of Melons.
Take green melons, as many as you please, and make a brine strong enough to bear
an egg; then pour it boiling hot on the melons, keeping them down under the
brine; let them stand five or six days; then take them out, slit them down on
one side, take out all the seeds, scrape them well in the inside, and wash them
clean in cold water; then take a clove of a garlick, a little ginger and nutmeg
sliced, and a little whole pepper; put all these proportionably into the melons,
filling them up with mustard seeds; then lay them in an earthen pot with the
slit upwards, and take one part of mustard and two parts of vinegar, enough to
cover them, pouring it upon them scalding hot and keep them close stopped.
To pickle Barberries.
Take of white wine vinegar and water, of each an equal quantity; to every quart
of this liquor, put in half a pound of cheap sugar, then pick the worst of your
barberries and put into this liquor
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