Carrots Pickled

Wash in cold water some freshly-gathered young carrots, and put them into a stewpan with enough cold water to cover them; season with salt and bring them gently to the boil, then strain and rinse them in cold water and drain them on a sieve; take small quantities at a time and rub them very carefully in a clean soft cloth so as to remove the skins. Boil together in a covered pan for half an hour two quarts of French vinegar, one ounce of whole black and white peppercorns, twelve pounded red chillies, six blades of mace, a quarter of an ounce of cloves, two ounces of whole allspice, and six small bruised eschalots, then set aside to cool; strain the vinegar from the spices, reboil it, and plunge the carrots into it and let them simmer for half an hour, when they should be tender - to ascertain this prick them with a needle - if not sufficiently tender cook them a little longer; put them on one side till cool, then put them into perfectly clean wide-mouthed jars or bottles, cork them up tightly, put the bottles into a stewpan, surround them with straw or hay, fill the pan with water to about three-parts the depth of the bottles, and bring slowly to the boil; then take them out and leave the bottles as they are till cold; dry them, seal them down with wax, and store away in a cool place till wanted.

Vegetable Marrow Pickle

Take some perfectly young marrows that are gathered in dry weather, peel them evenly, and cut into two-inch lengths; remove the seedy part and put them into sufficient cold water to cover them with a quarter-pound of salt to two quarts of water, just bring them to the boil, then drain them on a sieve. Put them into a stewpan with sufficient French vinegar to cover them, and_to each quart of vinegar allow one ounce of whole ginger, one ounce of whole black and white peppercorns, six blades of mace, and a dessertspoonful of whole allspice, eight or ten fresh bayleaves, a dessertspoonful of turmeric, twelve pounded red chillies, a stick of freshly-grated horseradish, and six pounded eschalots; boil all together for a quarter of an hour, then take up the marrow on a dish, and leave till somewhat cool; let the vinegar boil for another half-hour, and set aside till cool. Place the marrow in jars, pour the strained vinegar over, tie down with a damp bladder, and store away in a cool dry place. The marrow may be coloured red by mixing a little liquid carmine with the vinegar.

Pickled Red Cabbage

Take the cabbage, freshly gathered after frosty weather, remove any tough hard outside leaves, divide the cabbage into five or six pieces, cutting it straight through, then shred it as finely as possible, and place it out in thin layers on flat dishes or trays and sprinkle with salt, allowing six ounces of salt to each pound of cabbage; leave the cabbage with the salt for two days, during which time turn it frequently, then drain well on sieves, so as to let all the brine pass away from it. Take some perfectly clean dry jars, and put a layer of the cabbage in, about three inches deep, and then sprinkle it over well with black and white peppercorns and some crushed root ginger; put the cabbage in layers thus till the jar is full, pressing it as closely as possible. Bring some malt vinegar to the boil and set it aside till cold, then cover the cabbage entirely with it, adding some of Marshall's Liquid Carmine to colour the vinegar and improve the appearance of the cabbage if desired; cork down quite tightly, then cover over with bladder, and store away in a cool dry place till wanted. White cabbage is excellent prepared in the same way.