Piccalilli, Or Indian Pickle

Take white cabbage quartered, cauliflowers, cucumbers, melons, apples, French beans, plums; all, or any of these; lay them on a hair sieve, strew over a large handful of salt; set them in the sun for three or four days, or till very dry; put them into a stone jar with the following pickle: Put a pound of ginger into salt and water, the next day scrape and slice it, salt it and dry it in the sun, put into a gallon of vinegar, with two ounces of pepper, half an ounce of turmeric, a quarter of a pound of mustard seed, bruised; stop the pickle close, then prepare the cabbage, etc. If the fruit is put in, it must be green. The jar need never be emptied, but put in the things as they come into season, adding fresh vinegar.

Pickled Onions

Choose small white onions, peel them, and throw a few at a time in a pan of boiling salt and water; as soon as they look clear, take them out carefully, and place them on a sieve to dry, then put in more, and so on till all are cooked; when they are cold, put them in jars, and pour spiced vinegar over them. To each quart of the vinegar, put one tablespoonful of whole allspice, half a tablespoonful of pepper grains, three or four small pieces of mace, half a dozen cloves, and a tablespoonful of mustard seed; boil all these spices in the vinegar, and pour it, boiling hot, over the pickles.

Pickled Red Cabbage

Choose two middling-sized, well colored, and firm cabbages, shred them very finely, first pulling off the outside leaves; mix with them half a pound of salt, tie them up in a thin cloth, and let them hang for twelve hours, then boil a quart of vinegar, with an ounce of ginger, half an ounce of black pepper, and a quarter of an ounce of cloves. Put the cabbage into jars, and pour the vinegar over it when cold.

Chow Chow

Three cabbages, twenty-five peppers, half a pint of mustard seed, three sticks of horseradish, chipped. Cut the cabbages as for slaw; chop the peppers very fine. Put in a jar, a layer of cabbage, a very little salt, then a layer of peppers, sprinkle over this some horseradish and mustard seed, and so on, till all is in, then fill up the jars with cold vinegar, in every quart of which dissolve two ounces of sugar. This is very good, with hot or cold meat.

Pickled Cherries

Pick over your cherries, remove all the specked ones. Put them into a jar, and pour over them as much hot vinegar and sugar as will cover them; to each gallon of vinegar allow four pounds of sugar. Boil and skim it, and pour it hot over the fruit. Let it stand a week, then pour off the vinegar and boil it as before, pour it hot over the cherries the second time. As soon as they are cold tie them closely.

Mangoes

Although any melon may be used before it is quite ripe, yet there is a particular sort for this purpose, which the gardeners know, and should be mangoed soon after they are gathered. Cut a small piece out of one end, through that take out the seeds, and mix with them mustard-seed and shred garlic; stuff the melon as full as the space will allow, and replace the cut piece. Bind it up with pack-thread. To allow for wasting, boil a good quantity of vinegar, with pepper, salt, ginger, and any of the sweet spices; then pour it boiling hot over the mangoes for four successive days; and on the last, put flour of mustard and scraped horseradish into the vinegar, just as it boils up. Stop close. Observe that there be plenty of vinegar, as pickles are spoiled if not well covered. Large cucumbers, called "green turley," prepared in the same way, are excellent, and are sooner fit to be eaten.