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Classic
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page 184
If you use them as a pickle, boil them as they come out of the brine, and lay
them in vinegar.
To pickle Nasturtian Budds or Seeds.
Take the seeds fresh of the plant when they are pretty large, but before they
grow hard, and throw them into the best white wine vinegar that has been boiled
up with what spices are most agreeable. Keep them close stopped in a bottle.
They are fit for use in eight days.
To pickle or make Mangoes of Melons.
Take green melons, as many as you please, and make a brine strong enough to bear
an egg; then pour it boiling hot on the melons, keeping them down quite under
the brine; let them stand five or six days, then take them out, slit them down
on one side, take out all the seeds, scrape or scope them a little in the
inside, and wash them clean with cold water; then take a clove of garlic a
little ginger and nutmeg sliced, and whole pepper; put all these proportionably
into the melons, filling them up with mustard seed; then lay them in an earthen
pot with the slit upwards, and take one part of mustard and two parts of
vinegar, enough to cover them, pouring it upon them scalding hot, and keep them
close stopped.
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Classic
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