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Classic
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page 167
TO PREPARE VINEGAR FOR GREEN OR YELLOW PICKLE.
ONE pound of ginger sliced and dried, one of horseradish scraped and dried, one
of mustard seed washed and dried, one ounce long pepper, an ounce of mace, and
one of nutmegs finely pounded; put all these ingredients in a pot, pour two
gallons of strong vinegar on, and let it stand twelve months, stirring it very
frequently. When this vinegar is used for the pickles, put two gallons more
vinegar, with some mace and nutmegs, and keep it for another year. When the
prepared vinegar is poured from the ingredients, do it very carefully, that it
may be quite clear. Pickles keep much better when the vinegar is not boiled.
Should the green pickles at any time lose their colour, it may be restored by
adding a little more turmeric. All pickles are best, when one or two years old.
TO PICKLE ONIONS.
GET white onions that are not too large, cut the stem close to the root with a
sharp knife, put them in a pot, pour on boiling salt and water to cover them,
stop the pot closely, let them stand a fortnight, changing the salt and water
every three days; they must be stirred daily, or those that float will become
soft; at the end of this time, take off the skin and outer shell, put them in
plain cold vinegar with a little turmeric. If the vinegar be not very pale, the
onion will not be of a good colour.
TO PICKLE NASTERTIUMS.
GATHER the berries when full grown but young, put them in a pot, pour boiling
salt and water on, and
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