The vinegar for pickling should be the best kind of cider vinegar.
MANGOES.
Have the melons of a good size, solid, but not large; put them in a crock, and pour over them salt and water, boiling hot; let them remain for three days; take them out of the pickle, cut a hole in the side, scrape out the inside; make a dressing of the following articles; some cucumbers cut fine, some cabbage, onions, horse-radish, race ginger, mustard seed, mace, and cloves; mix all well together and fill the mangoes; sew up the mangoes, put the top on, lay them in a jar, and pour over them boiling vinegar. They will be fit for use in three months.
TO PICKLE ONIONS.
The small white onions are the best; pour boiling salt and water over them, and let them stand till cold; repeat this several times; then put them in a jar and pour boiling vinegar over them; cover tight, and put them away for three weeks, when they are fit to use.
TO PICKLE CUCUMBERS.
Gather the small cucumbers; put in brine for a day and night; then pour off the water, put them in jars, and pour boiling vinegar over them, with whole ears of pepper and allspice if you like.
Gherkins, radish pods, and beans may be pickled according to the above receipt.
TO PICKLE NASTURTIONS.
Nasturtions should be young: pour boiling salt and water over them; let them stand till cold; pour it off and repeat it; let it stand two days, then pour off the water; add cold vinegar with a little mace.