Six quarts vinegar, four ounces mustard seed beaten fine, one spoonful of salt, one dozen coriander seeds beaten fine, one grated nutmeg, six ounces ginger soaked in salt and water, then sliced and dried, six of garlic peeled, and salted three days, two spoonsful of beaten turmeric. Have a wooden cover to the pot, and tie it up close with a bladder or sheep skin, set it away three weeks, putting it by the fire, or, if warm weather, in the sun, stirring it up once every three days. Prepare the vegetables by washing them in brine that will bear an egg, until they turn yellow. Put some of the brine they were washed in over the fire; let it boil briskly, then throw in the pickles. Let them remain a few minutes, then take them out and put them in the sun to bleach. Have ready the jar with equal quantities of vinegar and water, a handful of salt, and half ounce of turmeric. Let the vegetables remain twenty-four hours in this, and then drain them out. Stuf the mangoes, and put them in pickle-pots. Put cabbages in the oven until the leaves fall, then tie them in bundles and put them in the jar for three days. Asparagus must be salted and dried three days in the sun. Cabbage can also be dried in the sun.

Another Yellow Pickle

Take cabbage, cucumbers, peaches, and any other fruit or vegetable desired, and put them in salt or vinegar for two or three weeks, one pound of rare vinegar, half pound of garlic, four ounces of allspice, two ounces of long pepper, two ounces of turmeric, one pint of white mustard, and a handful of sliced horseradish. Bruise all of these together, and put it into two gallons strong vinegar. Set it in the sun, and stir it every day. Leave it until the horseradish looks yellow, then wipe the pickle and put in the vinegar, and let it stand in the sun several days.