Chop cabbage fine, leaving out the stalks, together with three or four onions, a root of horseradish, and a couple of green peppers to each cabbage. Soak the whole in salt and water three or four days. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot—add alum and salt, and turn it on to the cabbage, onions and pepper, which should previously have all the brine drained from them. This pickle will be fit to eat in the course of three or four weeks.
126. French Beans and Radish Pods.
Gather them while quite small and tender. Keep them in salt and water, till you get through collecting them—changing the water as often as once in four or five days. Then scald them with hot salt and water, let them lie in it till cool, then turn on hot vinegar spiced with peppercorns, mace and allspice. The radish top, if pickled in small bunches, are a pretty garnish for other pickles.
Take them when small and green—put them in salt and water—change the water once in three days. When you have done collecting the nasturtions, turn off the brine, and pour on scalding hot vinegar.
Procure samphire that is fresh and green—let it lay in salt for three days—then take it out, and for a peck of samphire spice a gallon of vinegar with a couple of dozen of peppercorns—add half a tea-cup of salt—heat the vinegar scalding hot, and turn it on to the samphire while hot—cover it close. In the course of ten days, turn the vinegar from the samphire, heat it scalding hot, and turn it back.
Peel and boil them in milk and water ten minutes. To a gallon of vinegar put half an ounce of cinnamon and mace, a quarter of an ounce of cloves, a small tea-cup of salt, and half an ounce of alum. Heat the vinegar, together with the spices, scalding hot, and turn it on to the onions, which should previously have the water and milk drained from them. Cover them tight till cold.