To each gallon of vinegar allow one-quarter pound bruised ginger, one-quarter pound mustard, one-quarter pound salt, two ounces mustard seed, one and a-half ounces turmeric, one ounce ground black pepper, one-quarter ounce cayenne; cauliflowers, onions, celery, sliced cucumbers. Have a large jar with a tightly-fitting lid, in which put as much vinegar as is required, reserving a little to mix the various powders to a smooth paste. Put into a basin the mustard, turmeric, pepper, and cayenne; mix them with vinegar, and stir until no lumps remain; add all the ingredients to the vinegar and mix well. Keep this liquor in a warm place and stir thoroughly every morning with a wooden spoon for near a month, when it will be ready for the vegetables to be added. As these come into season have them gathered on a dry day, and after merely wiping them with a cloth to free them from moisture, put them into the pickle. The cauliflowers should be divided into small bunches. Put all the vegetables into the pickle raw, and at the end of the season, when the vegetables are all procured, store away in jars and tie over with a bladder. As none of the ingredients are boiled, this pickle will not be fit for eating for several months. The contents must be stirred each morning.

Pickled Cucumbers

To pickle cucumbers to keep through the winter, steep in strong brine for a week, then pour it off, heat it to boiling, and pour it over the cucumbers. In twenty-four hours drain on a cloth, pack in wide-mouthed bottles, fill these with strong hot pickling vinegar, and seal at once. Various spices may be added in the bottles.