To every two quarts of the best vinegar, put an ounce and a half of white ginger root, scraped and sliced; the same of long pepper; two ounces of peeled shalots, or little button-onions, cut in pieces; half an ounce of peeled garlic; an ounce of turmeric; and two ounces of mustard seed bruised, or of mustard powder. Let all these ingredients, mixed with the vinegar, infuse in a close jar for a week, setting in a warm place, or by the fire. Then (after the vegetables have been properly prepared, and dried from the brine) put them all into one large stone jar, or into smaller jars, and strain the pickle over them. The liquid must be in a large quantity, so as to keep the vegetables well covered with it, or they will spoil. Put a table-spoonful of sweet oil on the top of each jar, and secure them well with a large cork and a leather.
If you find that after awhile the vegetables have absorbed the liquor, so that there is danger of their not having a sufficiency, prepare some more seasoned vinegar and pour it over them.
East India pickle is very convenient, and will keep two years. As different vegetables come into season, you can prepare them with the salt and water process, and add them to the things already in the jar. You may put small mangoes into this pickle; also plums, peaches and apricots.