Pickled Peaches

1/2 peck peaches.

1/2 pint (1 cup) vinegar.

1/2 pint (1 cup) water.

3 pints (6 cups) sugar A few cloves.

Do not pare the peaches, but wipe them carefully with a clean cloth. Divide them into three equal parts. The peaches should not be too ripe. Bring the vinegar, the sugar, and water to boiling point in an earthenware dish, then put in one-third of the peaches, and cook for twenty minutes; remove them to a platter, then put in another third of the peaches, till each part has cooked for twenty minutes.

Stick two cloves into each peach, put them into dry jars, cover with the boiling syrup, and seal at once.

Pickled Plums

Plums.

Salt.

1 quart (4 cups) vinegar.

1 tablespoonful sugar.

1 oz. white ginger.

1 oz. allspice.

1 oz. cloves.

1 oz. peppercorns.

1 shallot.

6 chillies.

Choose young green plums and wipe them well; now put a layer of salt into an earthenware dish, then a layer of the plums, and repeat these layers until the dish is full, being careful to end with the salt. Leave this for four days, then lift out the fruit, drain well, and dry it in the sun, turning it constantly for three days.

Put the vinegar and the spices into a saucepan; bring them to boiling point and simmer for ten minutes; then strain and leave till cold. Pour on the fruit and bottle it.

Pickled Red Cabbage

1 large red cabbage Salt.

1 teaspoonful red pepper 1 quart (4 cups) vinegar.

Bring the vinegar to the boiling point and cool it; stir the red pepper into it. Quarter the cabbage, remove the stalk, pull the leaves apart, and wash it thoroughly.

Cut the leaves into thin shreds, arrange them on an earthenware dish, sprinkle a handful of salt over them, and allow to stand in a cool place for twelve hours.

Drain the cabbage, dry it in a cloth, and pack it in stoneware jars. Fill the jars with the vinegar so that the pickle is well covered, and tie down.

Pickled Walnuts

1 peck hulled walnuts Vinegar 1/4 lb. cloves.

4 tablespoonfuls mustard seeds.

2 tablespoonfuls black pepper.

1 pint (2 cups) grated horseradish.

2 pepper pods 2 sliced onions 1 garlic clove.

Gather the walnuts while soft enough to run a pin through them; put them into an earthenware pan, cover them with water, and boil till the hull comes off easily.

Put them into a tub of cold water; hull them, then wash them and put them into jars. Pour moderately strong salt and water over them and let them remain in this for a week, changing the brine once during this time. At the end of this time scald them in weak vinegar, and let them remain in this for four days; then pour it off, cover them with cold vinegar, and add all the seasonings. Keep well covered.

Shallot Pickle

Shallots.

1 quart (4 cups) vinegar.

1 blade mace.

2 cloves.

4 allspices.

A pinch of red pepper 6 whole white peppers 2 saltspoonfuls salt.

Put the vinegar and the spices into an earthenware pan and boil them for five minutes. Strain and leave to cool.

Skin and divide up the shallots, place them in perfectly dry pickle jars, fill up the jars with the vinegar.

Cover and leave for two months before using.