Shallots. Cloves. Vinegar. Whole black peppers. Mace. Salt.
Divide and skin the shallots, and lay them in perfectly dry jars. Boil enough spiced vinegar to cover them well, allowing for each quart of vinegar a blade of mace, three cloves, seven whole black peppers and one teaspoonful of salt. When it has boiled for eight minutes, strain, and let it get cold. Mix the spices with the shallots, and pour the vinegar over them, taking care that they are well covered.
This pickle can be used ten weeks after it has been made.
1 gallon white wax beans. 1 quart vinegar. 1 pint (2 cups) water. 1/2 lb. (1 cup) sugar. 2 tablespoonfuls mixed whole spices. 1 tablespoonful salt. 2 quarts boiling water.
String the beans but do not break them. Boil them in the boiling water and salt until tender, then drain well. Put the vinegar, fresh water, sugar, and spices tied in a muslin bag, into a saucepan, then bring to boiling point and boil for fifteen minutes; now add the beans and cook for ten minutes longer.
Can while hot.