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Classic
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page 187
salt over it) cover it with spring water. When it has lain four and twenty
hours, put it into a brass sauce-pan, that has been well cleaned; and when you
have thrown into it one handful only of salt, cover it with the best vinegar.
Cover your sauce-pan close, and set it over a gentle fire; let it stand no
longer than till it is just crisp and green, for it would be utterly spoiled
should it stand till it be soft. As soon as you have taken it off the fire, pour
it into pickling pots, and take care to cover it close.
To pickle Onions.
Take small onions, peel them, lay them in salt and water a day, and shift them
in that time once; then dry them in a cloth, and take some white wine vinegar,
cloves, mace, and a little pepper; boil this pickle and pour over them, and when
it is cold, cover it close.
To pickle Cabbage.
Take a large fine red cabbage, and cut it in thin slices, season some vinegar
with what spice you think fit, then pour it on scalding hot, two or three times.
To pickle French Beans.
Gather them before they have strings, and put them in very strong brine of water
and
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Classic
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