for the addition of
fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to
be admitted.

_For the pickle:_--To a gallon of the best white wine vinegar add salt
three ounces, flour of mustard half a pound, turmeric two ounces,
white ginger sliced three ounces, cloves one ounce, mace, black
pepper, long pepper, white pepper, half an ounce each, cayenne two
drachms, shalots peeled four ounces, garlic peeled two ounces; steep
the spice in vinegar on the hob or trivet for two or three days. The
mustard and turmeric must be rubbed smooth with a little cold vinegar,
and stirred into the rest when as near boiling as possible. Such
vegetables as are ready may be put in; when cayenne, nasturtiums, or
any other vegetables mentioned in the first method of pickling (_par_.
1656) come in season, put them in the pickle as they are; for the
preparation of vegetables mentioned in the second method (_par_.
1657), use a small quantity of hot vinegar without spice; when cold,
pour it off, and put the vegetables into the general jar.

If the vegetables are greened in vinegar, as French beans and
gherkins, this will not be so necessary, but the adoption of this
process will tend to improve all. Onions had better not be wetted at
all; but if it be desirous not to have the full flavour, both onions,
shalots, and garlic may be sprinkled with salt in a cullender, to draw
off all the strong juice; let them lie two or three hours. The elder,
apples, peaches, and so forth, should be greened as gherkins. The
roots, radishes, carrots, celery, are only soaked in brine and dried.
Half a pint of salad oil is sometimes added. It should be rubbed up in
a bowl with the flour of mustard and turmeric.--It is not essential to
Indian pickle to have every variety of vegetable here mentioned; but
all these are admissible, and the greater the variety the more the
pickle is approved.

1672. To Pickle Gherkins.

Put about two hundred and fifty in strong brine, and let them remain
in it three hours. Put them in a sieve to drain, wipe them, and place
them in a jar. For a pickle, best vinegar, one gallon; common salt,
six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half
an ounce; mace, half an ounce; one nutmeg, sliced; a stick of
horseradish, sliced; boil fifteen minutes; skim it well. When cold,
pour it over them, and let stand twenty-four hours, covered up;