How To Pickle Peppers, Small Cucumbers, And Beans

Put all these vegetables together into a brine strong enough to bear up an egg to the surface; and let them stay in it for three days. Then take them out, and lay them in cold water for an hour. Change that water for fresh, and let them remain another hour. Do this a third or fourth time.

Having washed them well in a fresh water, put them into a preserving-kettle, (one lined with delft-porcelain is best,) and surround and cover them with fresh cabbage leaves, or vine-leaves. Fill up the kettle with cider vinegar mixed with an equal quantity of water; and during four hours let them simmer without boiling. Then take them off the fire; take them out of the kettle, transfer them to broad pans, and pour the vinegar over them When they are cold, return the pickles to the kettle, (having first washed it out clean,) and scald them four times with fresh vinegar boiled for the purpose in another vessel. When cold, put them into jars, (three parts full,) and pour on fresh vinegar till it reaches the top. Lay among the pickles, mace; nutmegs broken small; mustard seed; and whole white-pepper-corns, tied up in thin white muslin bags.

Pickled Onions

Take small button-onions; remove the outer skin, and lay the onions in dry salt for twenty-four hours. Then soak off the salt, in several waters; wash them well; and put them into a porcelain kettle, with equal quantities of vinegar and water. Simmer them till tender. Then take them out; drain them; and, returning them to the kettle, scald them with fresh vinegar boiled in another vessel. When cold, take them out, drain them again; put them into wide-mouthed jars, and fill up with cold vinegar. Place among them thin muslin bags with mace and broken nutmegs. On the top of each jar, put a table-spoonful of sweet oil. Cover them tightly.

Pickled Plums Or Damsons

The fruit must be large, fine, fully ripe, and with no blemishes. To every quart of plums allow a quarter of a pound of loaf-sugar powdered, and a pint of the best cider vinegar. Damsons being more acid will require half a pound of sugar. Put the fruit with the sugar and vinegar into a preserving kettle, adding little bags with some broken pieces of cinnamon and some blades of mace, and, if you choose, a few cloves. Give them one boil up, and skim them well. Put them warm into stone jars, and cover them closely at once. By winter they will be fit for use.

Another way

Is to pack a jar more than three-fuurths full with layers of ripe plums or damsons, and thick layers of powdered sugar between. Fill up with cold vinegar, and cover them tightly.

Pickled Cherries

Take large, fine, red cherries, perfectly ripe, and cut the stems about an inch long. Put the cherries into jars with layers of powdered sugar between each layer of fruit, interspersing them with little, thin muslin bags of broken cinnamon, mace, and nutmeg. The jars should be three-quarters full of cherries and sugar. Fill up with cold vinegar, and cover them closely.