To Pickle Tomatoes.
As you gather them, throw them into cold vinegar. When you have enough, take them out, and scald some spices tied in a bag, in good vinegar, and pour it hot over them.
To Pickle Peaches.
Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in cold spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natural flavor.
To Pickle Peppers.
Take green peppers, take the seeds out carefully, so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped cabbage, seasoned with cloves, cinnamon, and mace; put them in cold spiced vinegar.
To Pickle Nasturtions.
Soak them three days in salt and water as you collect them, changing it once in three days, and when you have enough, pour off the brine, and pour on scalding hot vinegar.
To Pickle Onions.
Peel, and boil in milk and water ten minutes, drain off the milk and water, and pour scalding spiced vinegar on to them.