Gherkins are done in the same way.
PICKLED BEETS.
231. Boil your beets till tender, but not quite soft. To four large beets boil three eggs hard, remove the shells; when the beets are done take off the skin by laying them for a few minutes in cold water and then stripping it off; slice them a quarter of an inch thick, put the eggs at the bottom, and then put in the beets with a little salt. Pour on cold vinegar enough to cover them. The eggs imbibe the color of the beets, and look beautiful on the table.
PICKLED CHERRIES.
232. Pick over your cherries, remove all the specked ones. Put them into a jar, and pour over them as much hot vinegar and sugar as will cover them; to each gallon of vinegar allow four pounds of sugar. Boil and skim it and pour it hot over the fruit. Let it stand a week, then pour off the vinegar and boil it as before, pour it hot over the cherries the second time. As soon as they are cold tie them closely.
TOMATO CATSUP, No. 1.
233. Boil half a bushel of tomatoes until they are soft, squeeze them through a fine wire sieve and add—
One quart of vinegar,
Half a pint of salt,
One ounce of cloves,
Two ounces of whole allspice,
Two ounces of ground cayenne pepper,
A dessert spoonful of ground black pepper,
Two heads of garlic skinned and separated.
Mix the whole together and boil three hours; bottle without straining it.