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Classic
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page 182
and so on till green; the last time put pepper and ginger. Keep in small stone
jars.
To pickle young Cucumbers.
Choose nice young gerkins, spread them on dishes, salt them, and let them lie a
week--drain them, and, pulling them in a jar, pour boiling vinegar over them.
Set them near the fire, covered with plenty of vine-leaves; if they do not
become; a tolerably good green, pour the vinegar into another jar, set it over
the hot hearth, and when it boils, pour it over them again, covering with fresh
leaves; and thus do till they are of as good a colour as you wish:--but as it is
now known that the very fine green pickles are made so by using brass or
bell-metal vessels, which, when vinegar is put into them, become highly
poisonous, few people like to eat them.
To Pickle Walnuts.
When they will bear a pin to go into them, put a brine of salt and water boiled,
and strong enough to bear an egg on them, being quite cold first. It must be
well skimmed while boiling. Let them soak six days; then change the brine, let
them stand six more; then drain them, and pour over them in the jar a pickle of
the best white wine vinegar, with a good quantity of pepper, pimento, ginger,
mace, cloves, mustard-seed, and horse-radish; all boiled together, but cold. To
every hundred of walnuts put six spoonfuls of mustard-seed, and two or three
heads of garlick or shalot, but the latter is least strong.
Thus done, they will be good for several years if close covered. The air will
soften them. They will not be fit to eat under six months.
The pickle will serve as good ketchup, when the walnuts are used.
Another way.--Put them into a jar, cover them with the best vinegar cold, let
them stand four months; then pour off the pickle, and boil as much fresh vinegar
as will cover the walnuts, adding to every three quarts of vinegar one quarter
pound of best Durham mustard, a
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