Pickled Beet-Roots

Slice and cut into squares as many cold cooked beet-roots as needed and place them in wide-mouthed pickle bottles; boil enough vinegar to cover them, a blade of mace, half an ounce of ginger root and a little scraped horseradish to each pint; pour in while hot and cork and tie down with wet bladder while cooling.

Pickled Red Cabbage

Take three red cabbages, trim them and remove the stalks; cut them into thin slices and lay on a dish and cover with salt, leaving them there for twelve hours; at the expiration of which time wash and salt off the cabbage, draining well, and place in a stone jar, mixing in some thyme, mint and parsley and peppercorns; pour in enough strong white vinegar to cover, place the lid on the jar and let it remain there for four weeks, when it is ready for use.

Pickled White Cabbage

Take four large cabbages and remove all tough portions and the stalks, cut them into slices, put them in an earthen jar or wooden tub, sprinkle over a half pint of salt and allow it to stand over night. The next day draw off the brine, put the cabbage over the fire, with four peeled and chopped onions, four ounces of mustard seed, two ounces each of ground mustard-seed, celery-seed and turmeric, one ounce each of whole mace, cloves, allspice and pepper, two pounds of brown sugar and enough vinegar to cover the whole. Boil well until the stalks of the cabbage are tender, then cool and pickle, keeping in air-tight jars.

Pickled Cauliflowers

Take two cauliflowers which have been cut up, one pint of small onions and three medium-sized red peppercorns; dissolve one-half pint of salt in water enough to cover the vegetables, and after allowing them to stand in this all night drain off the water. Boil two quarts of vinegar with four tablespoonfuls of mustard and three tablespoonfuls of turmeric, then put in the vegetables and boil for fifteen or twenty minutes, or until the cauliflower is tender. Put the cauliflower into wide-mouthed bottles or jars and pour the hot vinegar over them.

Pickled Celery

Cut the stalks from three heads of celery into equal lengths; wash these thoroughly in plenty of water, put them in a bowl, cover them with brine sufficiently strong to bear an egg, and leave them for a week or ten days. At the end of that time refresh the celery by placing it in plenty of clean cold water, and set it on a sieve where it may remain until it is dry. Boil enough vinegar to cover the spices with any kind that may be desired. Place the celery in a jar, pour over it the boiling vinegar, and leave it until the vinegar is cold; then cover the top of the jar with stout brown paper, and tie it down tightly. Place it in a dry cupboard, and use it as required.

Pickled Corn

Pluck the corn while still unripe and about the size of the little finger. Peel off the leaves, and lay the ears in a pickle-jar, with a few small pieces of basilicum and a few bay-leaves mixed with them. Put enough vinegar in a saucepan over the fire to cover, and when boiling pour it over the corn. When the vinegar has cooled tie a piece of wet parchment or thick paper over the top of the jar, and leave for a fortnight or so before using the pickle.