ittle
outside, and cut up in rounds half an inch deep.

1657. The Second Method of Pickling.

The second method of pickling is that of heating vinegar and spice,
and pouring them hot over the vegetables to be pickled, which are
previously prepared by sprinkling with salt, or immersing in brine. Do
not boil the vinegar, for if so its strength will evaporate. Put the
vinegar and spice into a jar, bung it down tightly, tie a bladder
over, and let it stand on the hob or on a trivet by the side of the
fire for three or four days; shake it well three or four times a day.
This method may be applied to gherkins, French beans, cabbage,
brocoli, cauliflowers, onions, and so forth.

1658. The Third Method of Pickling.

The third method of pickling is when the vegetables are in a greater
or less degree done over the fire. Walnuts, artichokes, artichoke
bottoms and beetroots are done thus, and sometimes onions and
cauliflowers.

1659. French Beans.

The best sort for this purpose are white runners. They are very large,
long beans, but should be gathered quite young, before they are
half-grown; they may be done in the same way as described in par. 1656.

1660. Onions.

Onions should be chosen about the size of marbles; the silver-skinned
sort are the best. Prepare a brine, and put them into it hot; let them
remain one or two days, then drain them, and when quite dry, put them
into clean, dry jars, and cover them with hot pickle, in every quart
of which has been steeped one ounce each of horseradish sliced, black
pepper, allspice, and salt, with or without mustard seed. In all
pickles the vinegar should always be two inches or more above the
vegetables, as it is sure to shrink, and if the vegetables are not
thoroughly immersed in pickle they will not keep.

1661. Red Cabbage.

Choose fine firm cabbages--the largest are not the best; trim off the
outside leaves; quarter the cabbage, take out the large stalk, slice
the quarters into a cullender, and sprinkle a little salt between the
layers; put but a little salt--too much will spoil the colour; let it
remain in the cullender till next day, shake it well, that all the
brine may run off; put it in jars, cover it with a hot pickle composed
of black pepper and allspice, of each an ounce, ginger pounded,
horseradish sliced, and salt, of each half an ounce, to every quart of
vinegar (steeped as above