Cabbage. This, either red or white, is cut into thin slices, and steeped in strong brine or sprinkled with common salt, and allowed to lie for 1 or 2 days; after which it is drained for 10 or 12 hours in a warm room, and then put into jars or bottles, with or without a little mace and white peppercorns, and at once covered with cold, strong, white vinegar.—Another plan is to steep the sliced cabbage in
alum water for 10 or 12 hours, and, after draining and drying it, to pour the vinegar upon it as before. The product of the last formula eats very fresh and crisp, but takes longer to mature than that of the other. Some persons add a little salt with the vinegar; and others mix slices of red beet with the cabbage.
Capsicums. As GHERKINS.
Cauliflowers. As CABBAGE (nearly). Or, they may be steeped in hot brine for 1 or 2 hours before pouring the vinegar over them.
Cherries. From the scarcely ripe fruit, bottled, and covered with strong and colourless pickling vinegar.
Codlins. As BEANS.
Cucumbers. As GHERKINS.
Elderflowers. From the clusters, just before they open, as RED CABBAGE. A beautiful pickle.
English Bamboo. From the young shoots of elder, denuded of the outer skin, pickled in brine for 12 or 14 hours; then bottled with a little white pepper, ginger, mace, and allspice, and pickled with boiling vinegar. Excellent with boiled mutton.
Eschalots. With boiling spiced vinegar, or spices added to each bottle.