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Classic
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page 74
between then; fill them either with distilled vinegar, or sugar vinegar and
spring water, cover them with mutton fat fried, and tie them down with a bladder
and leather.
To pickle Salmon.
Take your salmon, seale and gut it, and wash it very clean; have a kettle of
spring water boiling, with a handful of salt, a little all-spice, cloves, and
mace, put in the fish, and boil it three quarters of an hour, if small; if large
one hour; then take the salmon out, and let it stand till it is cold; strain the
liquor through a sieve; when it is cold, put your salmon very close in a tub or
pan, and pour the liquor over it; when you want to use it, put it into a dish,
with a little of the pickle, and garnish it with green fennel.
To pickle Peppers.
Take your peppers and cut a slit in the side of them, put them in cold salt and
water for twelve hours, then take them out and put them in fresh salt and water,
and hang them over the fire in a brass kettle, letting the water be as hot as
you can bear your hand in, let them remain over the fire till they turn yellow,
when they turn yellow, shift the water, and put them in more salt and water of
the same warmth; then cover them with cabbage leaves till they turn green, when
they are done, drain the salt and water off, then boil your vinegar, and pour it
over them; they will be fit for use in three days.
To pickle Beets.
Put into a gallon of cold vinegar as many beets as the vinegar will hold, and
put thereto half an ounce of whole pepper, half an ounce of allspice, a little
ginger, if you like it, and one head of garlic.
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