Select as many small silver onions as a quart of water will, cover. Boil in this a short time half a cup of salt, and pour over the onions. Let them remain twenty-four hours closely covered; then place them between dry cloths. When cold, put them into a stone jar, and pour over enough hot vinegar to cover; having first boiled the vinegar with two or three bits of white ginger-root and half a teaspoonful of white pepper. Cover tight.
Take fresh, hard peppers, soak them in salt and water nine days, changing the brine each day. Let them stand in a warm place. Then put them into cold vinegar. If you wish them very hot, leave in the seeds. If not, take out the seeds of the greatest part of them. If peppers are put into the same jar with cucumbers, the entire strength of them will go into the cucumbers, and they themselves will become nearly tasteless. Half a dozen peppers will improve a jar of cucumbers.
Gather them between the twenty-fifth and thirtieth of June. Make a brine of boiled salt and water, strong enough to bear up an egg after if is cold. Skim it while it boils. Pour it on the nuts, and let them lie in it twelve days. Then drain them; lay them in a jar, and pour over them the best of cider vinegar, boiled with pepper-corns, cloves, allspice, mustard, ginger, mace, and horseradish. This should be cooled before it is poured on. Cover close, and keep them a year before us ing them. Walnuts are done in the same way. The vinegar becomes an excellent catsup, by many persons preferred to any other.
Gather them when they are rather small, and so tender that you can run the head of a pin into them. Wipe off the down and put them into a cold, weak brine. Keep them in brine nine days, changing it every other day. Make a pickle of vinegar, allspice, cloves, mace, nutmegs, and cinnamon. Take the martinias out of the brine, wipe them, and lay them into a stone jar; pour the mixture of vinegar and spice, boiling hot, over them; cover them close, and let them stand one month, and they will be fit for use. There can be no finer pickle than this, and the plant is so prolific, that half a dozen seeds will produce enough to fill a large jar.
See page 199.
Four quarts of cider vinegar, five pounds of sugar, a quarter of a pound of cinnamon, and two ounces of clove, to" seven pounds of fruit. Scald the vinegar and sugar together, and take off the scum; add the spices and boil it up again, and pour it immediately upon the fruit. Scald the vinegar twice more at intervals of three or four days, and cover the jar close after it is poured in.
A less expensive way is found to be very good. Put four pounds of sugar to eight of fruit, half the quantity of spice, a spoonful of salt, and one alsof powdered allspice.
Chop two heads of cabbage, a pint of onions, and one dozen peppers; mix, sprinkle with salt, and drain on a hair sieve over night. Mix four ounces each of mustard and mustard-seed with two ounces of celery-seed. In the morning put into a jar alternate layers of the mixture and the spice. Four over cold vinegar. Cover closely.