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Classic
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page 157
it; then put them in a pot, and pour the pot two-thirds full of sharp vinegar;
pour sweet oil on the top till covered. The ingredients must be mixed with sweet
oil. The spices mentioned, are sufficient for a dozen mangoes.
Cucumbers.
Gather the cucumbers while they are small, lay them in a jar with salt enough to
make a pickle; pour in a little water, and if there is not salt enough to cover
them, in a few days put in more. At the end of two weeks put them in a kettle,
with cabbage leaves around and through them; fill it up with weak vinegar, and
let them scald three hours; put all in a jar for three days, then take out the
cucumbers, pour out the vinegar and leaves; put them back in the jar, with some
cloves, peppers, horse-radish and mustard; boil some strong vinegar and pour
over them.
Small Cucumbers.
Wash small cucumbers from two to four inches long; put a gallon of very strong
vinegar in a large jar, with mustard seed, scraped horse-radish, and celery
seed, a small portion of each, and a tea-cupful of salt; put the cucumbers in
the jar; tie them close.
Martina's may be pickled in the same way, or in the old way of pickling
cucumbers.
To Pickle Cherries or Peaches.
If peaches, wipe them well with a coarse towel; if cherries, cut the stems half
off, but do not stone them; put them in jars, and to every half gallon of
vinegar it takes to cover them, put a pound of sugar, and cloves and cinnamon to
taste; boil and skim it well, and
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