1441. Pickled Onions

Get the small button onions, which are ready about September; blanch them and peel them, fill a tin stewpan, and cover them with water, and in a few minutes scald them, take them out and lay them in a cloth and cover them, let them get cold, put them in glasses or bottles; boil some very good white vinegar, let it stand off the fire a few minutes, then pour it upon the onions, and when quite cold cover them, then, should the outer skin shrivel, take it off, as they should appear quite clear.

1442. How To Pickle Plums Like Olives

Take the plums before they are quite ripe, and put them into a saucepan with some white wine vinegar, salt water, fennel seed, and dill, as much of each as will impart a flavour to the pickle; when it boils put in the plums, let it boil again, then take it off, let it stand till cold, then put them into jars.

1443. How To Pickle Quince

Pare and cut half a dozen quinces into small pieces, and put them with a gallon of water and two pounds of honey into a large saucepan, mix them together well, and set them on a slow fire for half an hour, strain the liquor into a jar, when quite cold wipe the quinces perfectly dry, and put them into it, cover them very close.

1444. How To Pickle Samphire

Lay some samphire that is green in a pan, sprinkle over it some salt and cover it with spring water, and let it lie for twenty-four hours; then put it into a large brass saucepan, throw in a handful of salt, cover the pan close, and set it over a very slow fire; let it stand till it is quite green and crisp, then take it off, for if it becomes soft, it is spoiled, put it into a jar, cover it close, and when it is cold tie it down.

1445. Tomato Ketchup

Take tomatoes when full ripe, bake them in a jar till tender, strain them, and rub them through a sieve. To every pound of juice, add a pint of Chili vinegar, an ounce of shalots, half an ounce of garlic, both sliced, a quarter of an ounce of salt, and a quarter of an ounce of white pepper finely powdered; boil the whole till every ingredient is soft, rub it again through the sieve; to every pound add the juice of three lemons; boil it again to the consistence of cream; when, cold bottle it, put a small quantity of sweet oil on each, tie bladders oyer, and keep it in a dry place.

1446. How To Pickle Tongue

Take a fine neat's tongue and put it into the following pickle, - four gallons of water, four pounds of common salt, the same of bay salt, a quarter of a pound of saltpetre, two ounces of salt-prunella, one ounce of alum, and a pound of coarse sugar; boil them together, skimming it well, lay in the tongue, let it remain ten days, turning it two or three times in that period. Dry the tongue by a wood fire.

1447. Pickle For Tongues

Half a pound of saltpetre, a quarter of a pound of bay salt, the same of moist sugar, three pounds of common salt, and two gallons of soft water, boil the whole together, and skim it well; when cold pour it over the tongue; this pickle will not want boiling again for six weeks.

1452. How To Make Chili, Tarragon, Capsicum, Gaelic, Eschalot, Or Any Other Vinegar

To two quarts of vinegar add three ounces of chilis, or tarragon, or any other of the above-named condiments, bottle and cork down closely; let it remain four weeks, strain, and refill the bottle with the clear vinegar, cork down, it is now ready for use, the chilis, etc, may be used a second time.