anne

This is a mixture of various things pickled together, and put into
the same jar.

Have ready a small white cabbage, sliced, and the stalk removed; a
cauliflower cut into neat branches, leaving out the large stalk;
sliced cu***bers; sliced carrots; sliced beets, (all nicked round
the edges button-onions; string-beans; radish pods; barberries;
cherries; green g****s; nasturtians; capsi***s; bell-peppers, &c.
Sprinkle all these things with salt, put them promiscuously into a
large earthen pan, and pour scalding salt and water over them. Let
them lie in the brine for four days, turning them all over every
day. Then take them out, wash each thing separately in vinegar,
and wipe them carefully in a cloth. Afterwards lay them on sieves
before the fire and dry them thoroughly.

For the pickle liquor.--To every two quarts of the best vinegar,
put an ounce and a half of white ginger root, sc****d and sliced;
the same of long pepper; two ounces of peeled shalots, or little
button-onions, cut in pieces; half an ounce of peeled garlic; an
ounce of-turmeric; and two ounces of mustard seed bruised, or of
mustard powder. Let all these ingredients, mixed with the vinegar,
infuse in a close jar for a week, setting in a warm place, or by
the fire. Then (after the vegetables have been properly prepared,
and dried from the brine) put them all into one large stone jar,
or into smaller jars, and strain the pickle over them. The liquid
must be in a large quantity, so as to keep the vegetables well
covered with it, or they will spoil. Put a table-spoonful of sweet
oil on the top of each jar, and secure them well with a large cork
and a leather.

If you find that after awhile the vegetables have absorbed the
liquor, so that there is danger of their not having a sufficiency,
prepare some more seasoned vinegar and pour it over them.

East India pickle is very convenient, and will keep two years. As
different vegetables come into season, you can prepare them with
the salt and water process, and add them to the things already in
the jar. You may put small mangoes into this pickle; also plums,
peaches and apricots.