Melons. As LEMONS (nearly).
Mixed Pickles. From white cabbage, cauliflowers, French beans, cucumbers, onions, or any other of the ordinary pickling vegetables, at will (except red cabbage or walnuts) treated as GHERKINS; with raw ginger, capsicum, mustard seed, and long pepper, for spice, added to each bottle. A little coarsely bruised turmeric improves both the colour and flavour.
Mushrooms. From the small button mushrooms, cleansed with cold spring water, and gently wiped dry with a towel, then placed in bottles, with a blade or two of mace, and covered with the strongest white pickling vinegar, boiling hot.
Myrobalans. The yellow myrobalan preserved in strong brine. Gently aperient.
Nasturtiums. From the unripe or scarcely ripe fruit, simply covered with cold strong vinegar; or, as CABBAGE or GHERKINS.
Onions. From the small button or filbert onion, deprived of the outer coloured skin, and either at once put into bottles and covered with strong white pickling vinegar, or previously steeped for a day or two in strong brine or alum water. When required for early use, the vinegar should be poured on boiling hot.
Peaches. From the scarcely ripe fruit, as GHERKINS.
Peas. As BEANS or CAULIFLOWERS.
Piccalilli. See Indian pickle.
Radish Pods. As BEANS or GHERKINS.