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Classic
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page 73
and the best into glasses; then boil your pickle with the worst of your
barberries, and skim it very clean, boil it till it looks of a fine color, then
let it stand to be cold, before you strain it; then strain it through a cloth,
wringing it to get all the color you can from the barberries; let it stand to
cool and settle, then pour it clear into the glasses; in a little of the pickle,
boil a little fennel; when cold, put a little bit at the top of the pot or
glass, and cover it close with a bladder or leather. To every half pound of
sugar put a quarter of a pound of white salt.
To pickle Cucumbers.
Let your cucumbers be small, fresh gathered and free from spots; then make
pickle of salt and water, strong enough to bear an egg; boil the pickle and skim
it well, and then pour it upon your cucumbers, and stive them down for twenty
four hours; then strain them out into a cullender, and dry them well with a
cloth, and take best white wine vinegar, with cloves, sliced mace, nutmeg, white
pepper corns, log 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, and as soon as they begin to turn their color, put them into jars,
stive them down close, and when cold, tie on a bladder and leather.
To pickle Artichoke Bottoms.
Boil Artichokes till you can pull the leaves off; then take off the chokes, and
cut them from the stalk; (take great care you do not let the knife touch the
top) throw them into salt and water for an hour them take them out, and lay them
into a cloth to drain; then put them into large wide mouthed glasses, put a
little mace and sliced nutmeg
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Classic
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