1420. Pickled French Beans

Lay them in salt and water for nine days, then,add a little vinegar and boil them in the liquor; when they become green drain them, wipe them dry, and put the beans into a jar; boil some vinegar, ginger, mace, pepper, cloves, and mustard-seed, all bruised, and while hot pour it on the beans; cover them close when cold.

1421. Pickled French Beans

Get them before they are stringy, as you do not remove the tops and tails; put them in a very strong brine, and let them lie until they become yellow; drain the liquor from them, and dry them in a cloth, then put them into a stone jar, by the side of the fire, pouring upon them boiling vinegar every day; be sure to keep in the steam, and in a few days they will become green.

1422. Pickled Red Cabbage

Take about a quarter of an ounce of cochineal and put it into a little bag, and boil it with as much vinegar as you think enough for the cabbage, with a little salt and bay salt; when it boils scald the cabbage with it, then boil it up again and put a little ginger and pepper into it, then put it somewhere to cool; when cold put the cabbage into jars, and put the pickle upon it and tie it down.

1423. How To Pickle Red Cabbage

Quarter a purple red cabbage, cut out the stalk, then slice down the cabbage endways; put them, on a drying sieve, sprinkling each layer of cabbage with salt, which lay and drain two or three days; then put it into a jar, boil some vinegar with spice tied up in a muslin bag; cut a beetroot of good colour into slices, the branches of cauliflower cut off, after it has lain in salt, will look and be of a beautiful red; put it into an earthen jar, and pour the boiling vinegar over it.

1424. Pickled White Cabbage

Slice your cabbage thin, then lay it in salt for twenty-four hours, strain it very dry, then put it in a stone jar with allspice, mace, and vinegar, and pour it on boiling hot, tie it very close, repeat the vinegar three times, and it will be fit for use.

1425. How To Pickle Purple Cabbage

Take two cauliflowers, two red cabbages, half a peck of kidney beans, stick with six cloves of garlic on each stick, wash all well; give them one boil up, then strain them in a sieve, lay them leaf by leaf upon a large table and salt them with bay salt; then lay them to dry in the sun, or in a slow oven, until as dry as cork.

1426. How To Pickle Celery

Separate the stalks from the head, clean them thoroughly, and put them into salt and water strong enough to bear an egg; let them remain in this for a week or ten days, or until wanted to pickle; then take them out, wash them well in clean water, drain dry, place in a jar, and pour boiling vinegar over, to which any approved spices may have been added. As is usual for pickling keep it well covered with vinegar; if the celery is allowed to remain a long time in salt and water, it will be necessary to soak it in clean water for a day or two, changing the water occasionally.