French Beans. See above.
Garlic. As ESCHALOTS.
Gherkins. From small cucumbers (not too young), steeped for a week in very strong brine; this last is then poured off, heated to the boiling point, and again poured on the fruit; the next day the gherkins are drained on a sieve, wiped dry, put into bottles or jars with some spice (ginger, pepper, or cayenne), and at once covered with strong pickling vinegar, boiling hot. Several other pickles may be prepared in the same way.
Gooseberries. From the green fruit, as either CABBAGE or CAULIFLOWERS.
Indian Mango. From green peaches. (See below.)
Indian Pickle. Syn. Piccalilli. This is a mixed pickle which is characterised by being highly flavoured with curry-powder, or turmeric, mustard, and garlic. The following form is commonly used:—Take 1 hard white cabbage (sliced), 2 cauliflowers (pulled to pieces), some French beans, 1 stick of horseradish (sliced), about 2 dozen small white onions, and 1 dozen gherkins; cover them with boiling brine; the next day drain the whole on a sieve, put into a jar, and add, of curry-powder or turmeric, 2 oz.; garlic, ginger, and mustard seed, of each 1 oz.; capsicums, 1⁄2 oz.; fill up the vessel with hot pickling vinegar, bung it up close, and let it stand for a month, with occasional agitation. See Mixed pickles (below).
Lemons. From the fruit, slit half way down into quarters, and cored, put into a dish, and sprinkled with a little salt; in about a week the whole is placed in jars or bottles with a
little turmeric and capsicums, and covered with hot vinegar.
Limes. As the last.
Mangoes. As LEMONS, adding mustard seed and a little garlic, with spices at will. English mangoes are made from cucumbers or small melons, split and deprived of their seeds.