1134. - To Pickle Cauliflowers

Take the closest and whitest cauliflowers you can get, and pull them in bunches, and spread them on an earthen dish, and lay salt all over them, let them stand for three days to bring out all the water, then put them in earthen jars, and pour boiling salt and water upon them, and let them stand all night, then drain them on a hair sieve, and put them into glass jars, and fill up your jars with vinegar, and tie them close down with leather.

1136. - To Pickle Lemons

Take the finest with the thickest rind you can get, cut them deeply from end to end in more than one place, but not quite through, and fill the incisions with salt; put each on end, and lay them in a dish near the fire, or in the sun if the weather be hot, to dissolve the salt, and repeat this during three weeks; then put them into a jar, with a handful of white mustard-seed if it be large, one-quarter to one-half a pound of bruised ginger, half that quantity of cloves and allspice, a few chilis, and a very little turmeric; boil in vinegar, and pour it upon the lemons when cold. It was originally prepared by the cook of the first Earl of Orford.

Some people, however, add to it either shalot or garlic. It can hardly be ready in less than six months, but will keep for many years.

For limes, or very small lemons, the same method must be pursued, only they will not require above half the time.

1137. - Mangoes

Cut a piece off the top or side of young mush-melons, and remove the pulp and seeds; tie on the pieces, green them, and fill the inside with grated horseradish, spices, cloves, ginger, mustard-seed, onion or garlic, and slices of the core of cabbage. Tie on the pieces again, pour on them scalding vinegar, four days in succession, and keep them in covered jars.

Mangoes may be made of peaches.

Observe that there be plenty of vinegar, as pickles are spoiled if not well covered. Large cucumbers, called "green turley," prepared in the same way, are excellent, and are sooner fit to be eaten.

The greater number of times boiling vinegar is poured over either sort, the sooner it will be ready.

1140. -Plums, To Pickle Like Olives

Take the plums before they are quite ripe, and put them into a saucepan with some white wine vinegar, salt water, fennel seed, and dill, as much of each as will impart a flavor to the pickle; when it boils put in the plums, let it boil again, then take it off, let it stand till cold, then put them into jars.

1141. - Quince, To Pickle

Pare and cut half a dozen quinces into small pieces, and put them with a gallon of water and two pounds of honey into a large saucepan, mix them together well, and set them on a slow fire for half an hour, strain the liquor into a jar, when quite cold wipe the quinces perfectly dry, and put them into it; cover them very close.

1142. - Peaches And Apricots

Take those of a full growth, but perfectly green. Put to a gallon of vinegar half an ounce of cloves, the same quantity of peppercorns, sliced ginger and mustard-seed - add salt and boil the vinegar -then turn it on the peaches scalding hot.

Turn the vinegar from them several times. Heat it scalding hot, and turn it back while hot.