Pickles
RED CABBAGE.
A RECEIPT FROM HALTON CASTLE.
Take two middle-sized close-knit red cabbages, just when the frost has seasoned them, strip them of all superfluous leaves, cut them across in slices nearly a quarter of an inch thick, and scatter finely beaten bay or rock salt over them when laid on large dishes and covered with cloths; so let them lie twenty-four hours. Next drain the cabbage on a sieve and let it remain until the next day, still covered over. Put it into one jar that will contain it without pressure, and strew as you proceed pretty plentifully the following mixture amongst and finally upon the cabbage:
| Allspice, coarsely beaten | 1 | oz. |
| Ginger, sliced | 1½ | oz. |
| Black peppercorns | 1 | oz. |
| Bay leaves, shred | ½ | oz. |
| Laurel leaves, shred | ½ | oz. |
Now pour pure cold best London pickling vinegar into the jar, and take care that the cabbage is perfectly covered, and to the depth of an inch or more. Make up the jar with a bung, and secure it with resin or pitch. In a month you will have perhaps the best article of its kind to be found anywhere, its excellency consisting in its flavour, its colour, and crispness.
GREEN SAMPHIRE.
Carefully pick out the refuse from a peck of fresh samphire as soon as you get it, or it will be tough by delay. Immerse the accepted branches in salt and water strong brine for two days, then take it up and dry with cloths, place it lightly in a pan, and cover it with spring water in which a handful of salt and half an ounce of saltpetre have been dissolved, and put it on the fire to simmer, taking it off the moment that a thick steam comes upon the surface, and add for every quart of water used in the mouth of each jar a small teaspoonful of gum kino. Then make the jars secure with bladder and keep for use.
CAULIFLOWERS.
Purchase for pickling the closest, soundest, and whitest, entirely free from grub and insect, and pull them into nice branches and sprigs. Lay them loosely on large dishes, and scatter table salt generally through and over them, let them remain thus for three days. Next place them neatly in jars, and pour boiling water upon them, tie leather over, and let them stand by twelve or fourteen hours, then dry them on a sieve and remove them to glass jars, filling them up with the following pickle when cold:
| Bay leaves, shred | 1 | oz. |
| Laurel leaves, shred | 1 | oz. |
| Chillies, whole | 1 | oz. |
| Capsicums, red and green | 1 | oz. |
| White-wine vinegar | 3 | quarts |