Pickled Onions

Peel the onions, which should be fine white ones - not too large. Let them stand in strong brine for four days, changing it twice. Heat more brine to a boil, throw in the onions, and boil three minutes. Throw them at once into cold water, and leave them there four hour3. Pack in jars, interspersing with whole mace, white pepper-corns, and cloves. Fill up with scalding vinegar in which you have put a cupful of sugar for every gallon. Cork while hot.

They will be ready for use in a month, but will be better at the end of three months.

Green Beans and Radish Pods. Take young French or " string " beans, and radish pods just before they change color; green and pickle as you do cucumbers and gherkins.

Nasturtium-seed+

Take the green seed after the flower has dried off. Lay in salt and water two days, in cold water one day; pack in bottles and cover with scalding vinegar, seasoned with mace and white pepper-corns, and sweetened slightly with white sugar. Cork, and set away four weeks before you use them.

They are an excellent substitute for capers.

Pickled Butternuts and Walnuts+

Gather them when soft enough to be pierced by a pin. Lay them in strong brine five days, changing this twice in the meantime. Drain, and wipe them with a coarse cloth; pierce each by running a large needle through it, and lay in cold water for six hours.

To each gallon of vinegar allow a cup of sugar, three dozen each of whole cloves and black pepper-corns, half as much allspice, and a dozen blades of mace. Boil five minutes; pack the nuts in small jars and pour over them scalding hot. Repeat this twice within a week; tie up and set away.

They will be good to eat in a month - and very good too.

Pickled Cauliflower+

Pick the whitest and closest bunches. Cut into small sprays or clusters. Plunge into a kettle of scalding brine and boil three minutes. Take them out, lay upon a sieve or a cloth, sprinkle thickly with salt, and, when dry, brush this off. Cover with cold vinegar for two days, setting the jar in the sun. Then pack carefully in glass or stoneware jars, and pour over them scalding vinegar seasoned thus:

To one gallon allow a cup of white sugar, a dozen blades of mace, a tablespoonful of celery-seed, two dozen white pepper-corns and some bits of red pepper pods, a tablespoonful of coriander-seed, and the same of whole mustard. Boil five minutes. Repeat the scalding once a week for three weeks; tie up and set away. Keep the cauliflowers under the vinegar by putting a small plate on top.

Sliced Cucumber Pickle. ( Very nice.')

2 dozen large cucumbers, sliced, and boiled in vinegar enough to cover them, one hour Set aside in the hot vinegar.

To each gallon of cold vinegar allow - 1 lb. sugar.

1 tablespoonful of cinnamon. 1 " ginger,

1 " black pepper.

1 " celery-seed.

1 teaspoonful of mace. 1 " allspice.

1 " cloves.

1 tablespoonful tumeric. 1 u horseradish, scraped.

1 " garlic, sliced.

1/2 teaspoonful cayenne pepper.

Put in the cucumbers and stew two hours.

The pickle will be ready for use so soon as it is cold.