1792. Pickled Cauliflower

1792.       Pickled Cauliflower. These should bo sliced, and salted for 2 or 3 days, then drained, and spread upon a dry cloth before the fire for 24 hours; after which they are put into a jar, and covered with spiced vinegar. Dr. Kitchener says that if vegetables are put into cold salt and water (1/4 pound salt to 1 quart water) and gradually heated to a boiling heat, it answers the same purpose as letting them lie some days in salt.

1793. Pickled Cucumbers

1793.   Pickled Cucumbers. Gherkins. Small cucumbers, but not too young, are wiped clean with a dry cloth, put into a jar, and boiling vinegar, with a handful of salt, poured on them. Boil up the vinegar every 3 days, and pour it on them till they become green; then add ginger and pepper, and tie them up close for use. Or cover them with salt and water (as above) in a stone jar, cover this and set them on the hearth before the fire for 2 or 3 days, till they turn yellow; then put away the water, and cover them with hot vinegar, set them near the fire, and keep them hot for 8 or 10 days, till they become green; then pour off the vinegar, cover them with hot spiced vinegar, and keep them close. Half a dozen peppers improve a jar of cucumbers, as the heat of the former is absorbed by the latter.

1794. Pickled Onions

1794.    Pickled Onions. Let them lie in strong salt and water for 2 weeks; then take them out and peel them; put them in fresh salt and water for 2 weeks more; take them out, wash them clean, and let them lie in fresh water all night. Next day place them on a cloth to drain; then put them in a jar, and pour over them hot spiced vinegar. If you wish them of a nice color, use white vinegar.

1795. Pickled Onions

1795.    Pickled Onions. Peel small silver button onions, and throw them into a stew-pan of boiling water; as soon as they look clear, take them out with a strainer-ladle, place them on a folded cloth covered with another, and when quite dry put them into a jar and cover them with hot spiced vinegar. (See No. 1791 (Spiced Vinegar for Pickles Generally).) When quite cold, bung them down, and cover with bladder wetted with the pickle.

1796. Pickled Peppers

1796.     Pickled Peppers. Soak fresh hard peppers in salt and water for 9 days, in a warm place, changing the brine every day. Then put them into cold vinegar. If the pickles are not required very hot, take out the seeds from the greater portion of the peppers.

1797. Beetroot Pickles

1797.    Beetroot Pickles. Simmer the roots till 3 parts done (from 11/2 to 21/2 hours); then take them out, peel and cut them in thin slices. Put them into a jar, and pour on sufficient cold spiced vinegar (see No. 1791 (Spiced Vinegar for Pickles Generally)) to cover them.

1798. Pickled Walnuts

1798.     Pickled Walnuts. Take 100 young walnuts, lay them in salt and water for 2 or 3 days, changing the water every day. (If required to be soon ready for use, pierce each walnut with a larding pin, that the pickle may penetrate.) "Wipe them with a soft cloth, and lay them on a folded cloth for some hours. Then put them in a jar, and pour on sufficient hot spiced vinegar (see No. 1791 (Spiced Vinegar for Pickles Generally)) to cover them. Or they may be allowed to simmer gently in strong vinegar, then put into a jar with a handful of mustard seed, 1 ounce ginger, 1/4 ounce mace, 1 ounce allspice, 2 heads of garlic, and 2 split nutmegs, and pour on them sufficient boiling vinegar to cover them. Dr. Kitchener recommends the walnuts to be gently simmered with the brine, then laid on a cloth for a day or two, till they turn black, put into a jar, and hot spiced vinegar poured on them.