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Classic
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page 179
Prepare various sorts of vegetables thus:
Quarter small white cabbages, salt three days, squeeze, and set them in the sun
to dry.
Cauliflowers cut in their branches; take off the green from radishes; cut celery
in three-inch lengths; ditto young French beans whole, likewise the shoots of
elder, which will look like bamboo. Apples and cucumbers, choose of the least
seedy sort; cut them in slices, or quarters, if not too large. All must be
salted, drained, and dried in the sun, except the latter; over which you must
pour boiling vinegar, and in twelve hours drain them, but no salt must be used.
Put the spice, garlick, a quarter of a pound of mustard-seed, and as much
vinegar as you think enough for the quantity you are to pickle, into a large
stone jar, and one ounce of turmeric, to be ready against the vegetables shall,
be dried. When they are ready, observe the following directions: Put some of
them into a two-quart stone jar, and pour over them one quart of boiling
vinegar. Next day take out those vegetables; and when drained, put them into a
large stock jar, and boiling the vinegar, pour it over some more of the
vegetables; let them lie a night, and do as above. Thus proceed till you have
cleansed each set from the dust which must inevitably fall on them by being so
long in doing; then, to every gallon of vinegar put two ounces of flour of
mustard, mixing, by degrees, with a little of it boiling-hot. The whole of the
vinegar should have been previously scalded, but let to be cool before it was
put to the spice. Stop the jar tight.
This pickle will not be ready for a year; but you may make a small jar for
eating in a fortnight, only by giving the cauliflower one scald in water, after
salting and drying as above, but without the preparative vinegar; then pour the
vinegar, that has the spice and garlick, boiling-hot over. If at any time it be
found that the vegetables have not swelled properly; boiling the pickle, and
pouring it over them hot, will plump them.
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