Pickled Eggs

Put twenty eggs into a net, then into a saucepan with more than enough boiling water to cover them, and boil for thirty minutes; then plunge them into cold water, remove the shells, and put them into a jar. Pour six breakfast cupfuls of brown vinegar into a saucepan; add half an ounce each of bruised mace, white ginger, coriander seeds, cardamons and cloves, and ten chillies, also one ounce of sugar, and boil for a few minutes. Let the pickle get cold, pour it over the eggs, and cover over.

Pickled Garlic

Take one pound of garlic, remove the skin, divide them into cloves, put them on a flat dish or board and sprinkle over with salt. Let them remain for two or three days, then wipe and put them in the open air to dry. Put one ounce each of peppercorns and bruised mustard seeds into a saucepan with one quart more of vinegar and add a little salt, set the pan on the fire, boil, skim well and plunge the garlic in, taking care that it is entirely covered with the vinegar. Let it remain in for three minutes, allow the liquor to cool, and put it in a large jar. Tie the jar down securely with skin or wet parchment, and it can then be stored for use.

Pickled Lemons

Wipe two dozen or so of lemons, rub them well with salt, put them in a bowl, cover with more salt, and allow them to remain for four or five days, turning occasionally. Take them out to dry on a sieve in the sun, and pack in jars, sprinkling over evenly two ounces each of bruised white ginger and white peppers, one-fourth ounce red peppers, and one-half ounce each of coriander and mustard seeds. Pour over enough vinegar to cover, let them remain for three weeks, then add enough vinegar to make up for the quantity absorbed, tie down, and the pickle will be ready for use in six weeks, though if left for six months it will be much better.

Pickled Mangoes

Remove the peel from as many mangoes as may be required, cut them into halves to remove the stones, rub well with salt, and put them in the sun for two or three days Wipe well, and stuff each with a mixture of two cloves of garlic, two cloves, one stick of cinnamon, a few slices of green ginger and green peppers, and a few onion seeds pounded together in a mortar; fasten the heads together with thin thread or cotton, put them into wide-mouthed bottles, pour over sufficient vinegar to cover, cork down tightly, and stand them in the sun for about twenty days. One or two tablespoonfuls of mustard oil, if poured over the pickle before adding the vinegar, will prevent its spoiling. The pickle will not be ready for use until it has been in the bottles for two or three months, or possibly four months.

Pickled Mushrooms

Secure sufficient small fresh mushrooms, cut the stalks off short and remove the skins with a piece of flannel dipped in salt. Place them in a stewpan together with one teaspoonful of pounded mace and one-half teaspoonful of ground pepper for each pint, dredge with salt and toss over a moderate fire. After the juice has run from them, and has all dried up, pour in enough vinegar to cover; boil for about three minutes, then turn all into jars or wide-mouthed bottles. On the day following, cover the jars or bottles with parchment, tie down securely, see that they are perfectly air-tight and stow them away in a dry cupboard for future use.