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Classic
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page 188
salt till they are yellow; then drain them from the brine, put boiling hot
vinegar to them, and stop them close twenty-four hours; do so four or five days
following, and they will turn green; then put to a peck of beans half an ounce
of cloves and mace, and as much pepper.
To pickle Cucumbers.
Let your cucumbers be small, fresh gathered, and free from spots; make a brine
of salt and water strong enough to bear an egg; boil this pickle, skim it well,
then pour it upon your cucumbers, and stive them down for 24 hours; then strain
them out into a cullender, dry them well with a cloth, and take the best white
wine vinegar, with cloves, sliced mace, nutmeg, white pepper corns, long pepper,
and races of ginger, (as much as you please) boil them up together, and then
clap the cucumbers in, with a few vine-leaves, and a little salt. Let them
simmer in this pickle till they are green, taking care not to let them boil: put
them into jars, stive them down close, and when cold, tie on a bladder and
leather.
To pickle Walnuts.
Put them into strong salt and water for nine days, and stir them twice a day,
observing
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