Author: Top of the Rock Astronaut / Labels:

INGREDIENTS.--To 6 quarts of vinegar allow 1 lb. of salt, 1/4 lb. of ginger, 1 oz. of mace, 1/2 lb. of shalots, 1 tablespoonful of cayenne, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric.

Mode.--Boil all the ingredients together for about 20 minutes; when cold, put them into a jar with whatever vegetables you choose, such as radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these come into season; put them in fresh as you gather them, having previously wiped them perfectly free from moisture and grit. This pickle will be fit for use in about 8 or 9 months.

Time.--20 minutes.

Seasonable.--Make the pickle in May or June, to be ready for the various vegetables.

Note.--As this pickle takes 2 or 3 months to make,--that is to say, nearly that time will elapse before all the different vegetables are added,--care must be taken to keep the jar which contains the pickle well covered, either with a closely-fitting lid, or a piece of bladder securely tied over, so as perfectly to exclude the air.


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