Boil, in two quarts of vinegar, a quarter of a pound of salt, two ounces of shallots or garlic, and two of ginger, one ounce of pepper, one of yellow mustard seed, and a quarter of an ounce of cayenne; put into a jar that will hold four quarts, two ounces of allspice, and pour on it the hot pickle. When cold, put in any fresh-gathered vegetables or fruit, such as asparagus, cauliflower, French beans, radish pods, unripe apples, gooseberries, currants, which may be added as the opportunity offers, and, as the pickle wastes, it should be replenished with the same mixture.