How To Pickle Walnuts

Take any quantity of walnuts as large as you can, before the shells grow hard; lay them in salt and water for two or three days, and put them into fresh water, where they must: lie for two days longer. Then take them out and put them in more fresh water, where they must lie for three days. This done, fill a stone-jar half full, with a large onion stuck with cloves. Some put in a handful of shalots, or a head of garlick. For every hundred of walnuts, allow half a pint of muf-tard-fced, half an ounce of black pepper, half an ounce of Jamaica pepper, a flick of horse-radish, and a quarter of an ounce of mace. Put thefe into the jar, and then fill it up with walnuts. This done, pour as much boiling vinegar over them as will cover them, and lay a plate on the top of the jar till it is cold. Then tie a bladder and a piece of leather over the top, to keep out the air. In six weeks time they will be fit for use.

How To Pickle Cucumbers

Take any quantity of cucumbers, and put them in a stone-jar; then take spring-water and dissolve salt in till it it will bear an egg,boil it for two or three minutes, and then pour as much on the cucumbers as will cover them. This done, cover the jar with a woolen cloth, and lay something over it to keep it close; such as a plate, or a pewter dish; let them stand a day and a night, and then take them out, putting them between two cloths to dry them. Afterwards wipe the jar dry with a cloth, and put the cucumbers in again. For the pickle, add a quart of water to every three quarts of vinegar, with a little bay and common salt. To every gallon of the pickle, allow a nutmeg cut into quarters, whole pepper, mace, and cloves, of each a quarter of an ounce, with a large race of ginger cut into slices. Put these into the jar, with a little dill or fennel. Then boil the vinegar, salt, and water together, but not in a brass vessel, as some direct, for that is unwholesome. Pour the boiling liquor into the jar so as to cover the cucumbers, and let them stand together for two days. Then pour out the pickle, boil it, and return it back, letting it stand as be fore; perform this the third time. This done, cover the jar with a bladder and leather tied over the top. At the time of use, it will be best to take them out with a wooden spoon.

How To Pickle French Beans

French-beans must be pickled exactly in the same manner as the cucumbers.

How To Pickle Red Cabbage

Cut the cabbage into thin slices, and put it cold into a stone-jar, with vinegar and salt, and an ounce of Jamaica pepper; cover it close, and keep it for use.

How To Pickle Beet-Root

Boil beet-roots till they are tender, then rub off the peel with a cloth, and lay them in a stone-jar; afterwards take three quarts of vinegar, two quarts of water, and salt to your liking. Put them together into an earthen pan, and stir them about till the salt is melted. Pour this mixture cold into the jar till there is enough to cover the beet. Then tie a bladder and leather over the top of the jar, and keep it for use.