1799. Pickled White Cabbage

1799.    Pickled White Cabbage. Cut white cabbage into thin slices, put it into an earthen pan, sprinkle with salt, and let it lie for 2 days; then drain and spread it out before the fire for some hours; put it into a stone jar, and add sufficient white vinegar, or pale white vinegar, to cover, with a little mace and a few white pepper-corns.

1800. Pickled Red Cabbage

1800.    Pickled Red Cabbage. Remove the outer leaves and stalks, and cut the cabbage in quarters, then shred them into a cullender, and sprinkle with salt; next day drain, put them into a jar, and pour on sufficient cold spiced vinegar to cover them. (See No. 1791 (Spiced Vinegar for Pickles Generally).) Others hang up the cabbage for a few days to dry, then shred the leaves, and put them in layers in a jar with a little salt, pepper, and ginger, and fill up with cold vinegar. Others use vinegar without spice.

1801. Pickled Nasturtiums, French, Beans

1801. Pickled Nasturtiums, French, Beans, and other small green vegetables, are made in the same manner as directed for gherkins. (See No. 1793 (Pickled Cucumbers).)

1802. Pickled Mushrooms

1802. Pickled Mushrooms. Clean the mushrooms with water and flannel, throw them into boiling salt and water in a stewpan, and boil for a few minutes. Drain them in a cullender, and spread out on a linen cloth, covering them with another. Put into bottles with a blade or two of mace, and fill up with white vinegar, pouring some melted mutton fat on the top, if intended to be kept long.

1803. Pickled Tomatoes

1803. Pickled Tomatoes. Tomatoes are pickled in the same manner as cucumbers. (See No. 1793 (Pickled Cucumbers).)

1804. Imitation Pickled Mangoes

1804.     Imitation Pickled Mangoes. Large cucumbers, or small melons, are split so that a marrow-spoon may be introduced, and the seeds scooped out; they are then parboiled in brine strong enough to float an egg, dried on a cloth before the fire, filled with mustard seed and a clove of garlic, and then covered with spiced vinegar. (See No. 1791 (Spiced Vinegar for Pickles Generally).) Real mangoes are pickled in the same way.

1805. Piccalilli, Indian, or Mixed Pickle

1805.     Piccalilli, Indian, or Mixed Pickle. To each gallon strong vinegar put 4 ounces curry powder, 4 ounces good flour of mustard, 3 ounces bruised ginger, 2 ounces turmeric, 8 ounces skimmed shallots, and 2 ounces garlic, the last two slightly baked, £ pound salt and 2 drachms cayenne pepper. Digest these near the fire, as directed in No. 1791 for spiced vinegar. Put into a jar, gherkins, sliced cucumbers, sliced onions, button onions, cauliflower, celery, French beans, nasturtiums, capsicums, large cucumbers, and small melons. All except the capsicums to be parboiled in salt and water, drained, and dried on a cloth before the fire. The melons and large cucumbers to be prepared as directed in last receipt for mangoes. Pour on them the above pickle.

1806. Mixed Pickle

1806. Mixed Pickle. Take 1 pound ginger-root and 1/2 pound garlic (both pre-viously salted and dried), 2 gallons vinegar, 1/2 ounce turmeric, and 1/4 pound long pepper. Digest together for 2 or 3 days near the fire in a stone jar; or gently simmer them in a pipkin or enameled saucepan. Then put in almost any vegetables except red cabbage and walnuts, all previously salted and dried.