The vegetables to be employed for this favourite pickle, are small hard knots of white cabbage sliced, cauliflowers or brocoli in flakes, long carrots not larger than a finger, or large carrots sliced (the former are far preferable,) gherkins, French beans, small bottom onions, white turnip radishes half grown, radish-pods, eschalots, young hard apples, green peaches when the trees are thinned before the stones begin to form, vegetable marrow not larger than a hen's egg, small green melons, celery, shoots of green elder, horse-radish, nasturtiums, capsicums, and garlic. As all these vegetables do not come in season together, the best method of doing this is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but will keep and continue to improve for years. For preparing the several vegetables, the same directions may be observed as for pickling them separately, only take this general rule - that, if possible, boiling is to be avoided, and soaking in brine to be preferred; be very particular that every ingredient is perfectly dry before putting into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither mushrooms, walnuts, nor red cabbage, are to be admitted.

For the pickle. To a gallon of the best wine vinegar add salt three ounces, flour of mustard half a pound, turmeric two ounces, white ginger sliced three ounces, cloves one ounce, mace, black pepper, long pepper, white pepper, half an ounce each, cayenne two drachms, eschalots peeled four ounces, garlic peeled two ounces; steep the spice in vinegar on the hob or trivet for two or three days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible. Such vegetables as are ready may be put in; when cayenne, nastur tiums, or any other vegetables mentioned in the first method of pickling, come in season, put them in the pickle as they are; any in the second method, a small quantity of hot vinegar without spice; when cold pour it off, and put the vegetables into the general jar. If the vegetables are greened in vinegar, as French beans and gherkins, this will not be so necessary, but will be an improvement to all. Onions had better not be wet at all; but if it be desired not to have the full flavour, both onions, eschalots, and garlic, may be sprinkled with salt in a colander, to draw off all the strong juice; let them lie two or three hours.

The elder apples, peaches, and so forth, to be greened as gherkins. See method the second (472.)

The roots, radishes, carrots, celery, are only soaked in brine and dried. Haif a pint of salad oil, or of mustard oil, is sometimes added. It should be rubbed with the flour of mustard and turmeric. It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater variety the more approved.