How To Pickle Cauliflowers

Take some fine large cauliflowers, and break them into little bits, picking out the small leaves. Then put spring-water into a stew-pan over the fire, and when it boils put in the cauliflowers; let them boil for a minute only, and take them out with a slice, throwing them in cold water; take them out from thence when they are cold, and lay them between two cloths till they are dry; afterwards put them into wide-mouth'd bottles, with three blades of mace to each, and fill them up with distilled vinegar. Melt mutton suet and pour a little on the top: then tie a bit of bladder and leather over them. In a month's time they will be fit for use.

How To Pickle Mushrooms

Take mushrooms, warn them clean and dry them; then put them into wide-mouth'd bottles, with a nutmeg in each, which must be scalded in vinegar, and cut into thin slices while it is hot. Then fill them up with vinegar mixt with water, and pour a little mutton-suet over the top. A spoonful of this pickle will give a very good flavour to sauce.

How To Pickle Onions

Take any quantity of onions, and take off the outward coat: then boil them in water till they begin to be tender; afterwards drain them through a cullinder and let them cool. When they are cold flip off two more of the outward coats, and rub them gently in a soft linnen cloth. This done, put them into wide mouth'd bottles, allowing to every quart, a quarter of an ounce of mace, two large races of ginger sliced, and seven bay leaves: mix these among the onions: afterwards boil vinegar, with bay-falt, allowing two ounces of salt to every quart of vinegar; take off the scum as it arises, and let the mixture stand till it is cold; then pour it into the bottles till they are full, and cover them with bladder and leather, tying them the tops.

How To Pickle Stertion-Buds

Take nasturtium or stertion-buds, when they are large, put them into bottles, and fill them up with vinegar, mixt with spice to your own liking; then flop them up close.

How To Pickle Plums, Peaches, Nectarines, And Apricots

Take any of these when they are at their full growth, and before they are quite ripe; put them into water mixt with equal quantities of common and bay-salt, till it is strong enough to bear an egg; then lay a trencher or thin beard over them, to keep them down in the water: after they have flood three days, take them out, and wipe them carefully with a soft cloth : this done, put them into a stone jar, and cover them with the following pickle : take vinegar, and with every gallon mix a pint of good mustard ready made, three heads of garlick, five races of ginger sliced, nutmeg, cloves, and mace, of each half an ounce; mix these together, and the pickle is ready; cover the mouth of the jar with bladder and leather to keep out the air. In two months time they will be ready for use.

How To Pickle Barberries

Pick out the worst part of the barberries, and put the finest which remain into bottles; then take equal quantities of white wine vinegar and water, mix them together, and to every quart of the mixture put half a pound of powder sugar, and a quarter of a pound of white salt: in this pickle, boil the worst part of the barberries that were pickt out, and take off the scum; when they have boiled long enough to make it of a fine colour, take it off the fire, and let it cool; then strain it through a cloth as hard as you can; let it stand to settle, and pour off the clear into the bottles: boil a little fennel in some of the pickle, and pour a little bit of it on the top of the pickle, in every bottle, afterwards cover them close with bladder and leather.