Walnuts Pickled Green

For this purpose, make choice of the large double or French walnuts, gathered before the shells are hard. Wrap them singly in vine leaves, put a few vine leaves in the bottom of the jar, and nearly fill it with walnuts. Take care that they do not touch.one another, and put a good many leaves over them. Then fill your jar with good vinegar, cover them ' close that the air cannot get in, and let them stand for three weeks. Pour the vinegar from them, put fresh leaves on the bottom of another jar, take out the walnuts, and wrap them separately in fresh leaves, as quickly as possible. Put them into the jar with a good many leaves over them, and fill it with white-wine vinegar. Let them stand three weeks, pour off the vinegar, and wrap them as before with fresh leaves at the bottom and top of the jar. Take fresh white-wine vinegar, put salt in it till it will bear an egg, and add to it mace, cloves, nutmeg and garlic. Boil it about eight minutes, and then pour it on the walnuts. Tie them close with paper and a bladder, and set them by for use.

Kidney Beans

Put some young and small beans into a strong salt and water for three days, stirring them two or three times each day. Then put them into a pan, with vine leaves both under and over them, and pour on then the same water they came jout of. Cover them close, and set them over a very slow fire till they are of a very fine green. Put them into a hair sieve to drain, and make a pickle for them of white-wine vinegar. Boil it five or six minutes with a little mace, Jamaica pepper, long pepper, and a race or two of ginger sliced, pour it hot upon the beans, and tie them down with a bladder and, paper.

Mangoes

Cucumbers used for this purpose must be of the largest sort, and taken from the vines before they are too ripe, oryel-low at the ends. Cut a piece out of the side, and take out the seeds with an apple-scraper, or a tea-spoon. Then put them into very strong salt and water for eight or nine days, or till they are very yellow. Stir them well two or three times each day, and put them into a pan with a large quantity of vine leaves both over and under them. Beat a little allum very fine and put it into the salt and water they came out of. Pour it on the cucumbers, and set it upon a very slow fire for four or five hours, till they are pretty green : take them out, and drain them in a hair sieve, and when cold, put to them a little horse-radish, then mustard-seed, two or three heads of garlic, a few pepper-corns, a few green cucumbers sliced in small pieces, then horse-radish, and the same as before-mentioned, till they are filled. Take the piece cut out from the side, and sew it on with a large needle and thread, and do all the rest in the same manner. Have ready the following pickle: To every gallon of vinegar put a quarter of an ounce of mace, the same of cloves, two ounces of sliced ginger, the same of long pepper, Jamaica pepper, and black pepper; three ounces of mustard-seed tied up in a bag, four ounces of garlic, and a stick of horse-radish cut in slices. Boil them five minutes in the vinegar, then pour it upon the pickles, tie them down, and keep them for use.