.

To each quart of the strongest vinegar put two ounces of black pepper,
one of ginger, same of eschalots, same of salt, half an ounce of
allspice, and half a drachm of Cayenne. Put these into a stone jar;
cover it with a bladder, wetted with pickle, tie over that some leather,
and set the jar on a trivet by the side of the fire for three days,
shaking it up three times a day, and then pour it while hot to the
walnuts, and cover them down with bladder wetted with the pickle,
leather, &c.

_Gherkins._--(No. 117.)

Get those of about four inches long, and an inch in diameter, the crude
half-grown little gherkins usually pickled are good for nothing. Put
them into (unglazed) stone pans; cover them with a brine of salt and
water, made with a quarter of a pound of salt to a quart of water; cover
them down; set them on the earth before the fire for two or three days
till they begin to turn yellow; then put away the water, and cover them
with hot vinegar; set them again before the fire; keep them hot till
they become green (this will take eight or ten days); then pour off the
vinegar, having ready to cover them a pickle of fresh vinegar, &c., the
same as directed in the preceding receipt for walnuts (leaving out the
eschalots); cover them with a bung, bladder, and leather. Read the
observations on pickles, p. 487.

_Obs._--The vinegar the gherkins were greened in will make excellent
salad sauce, or for cold meats. It is, in fact, superlative cucumber
vinegar.

_French Beans--Nasturtiums, &c._--(No. 118.)

When young, and most other small green vegetables, may be pickled the
same way as gherkins.

_Beet Roots._--(No. 119.)

Boil gently till they are full three parts done (this will take from an
hour and a half to two and a half); then take them out, and when a
little cooled, peel them, and cut them in slices about half an inch
thick. Have ready a pickle for it, made by adding to each a quart of
vinegar an ounce of ground black pepper, half an ounce of ginger
pounded, same of salt, and of horseradish cut in thin slices; and you
may warm it, if you like, with a few capsicums, or a little Cayenne;
put these ingredients into a jar; stop it close, and let them steep
three days on a trivet by the side of the fire; then, when cold, pour
the clear liquor on the beet-root, which have previously arranged in a
jar.

_Red Cabbage._--(No. 120.)

Get a fine purple cabbage, take off the outside leaves, quarter it, take