N. B. In the same manner may be done walnuts, love apples, barberries, capsicums, french beans, nasturtiums, and small pickling melons peeled very thin and cut into quarters.
Rules to be observed in Pickling.
It is recommended that the best common vinegar be in general used for pickling, and that it be put into a well-cleaned copper or brass-preserving pan just before it is to be put over the fire, and when it boils not to remain in the pan.
There can be no occasion of the many arts that are used in order to preserve the ingredients green, if the vegetables are gathered fresh, on a dry day, when in season, and the process followed that has been recommended.
Further directions could be given that might be attended with greater expence, but which would scarcely answer a better purpose, excepting only to those who are in the habit of extensive practice.
To pickle Onions.
Peel small button onions into milk and water, in which put plenty of salt; set it over a fire, and when it boils strain the onions, wipe them dry, and put them into glasses. Have ready cold white wine vinegar, in which whole white pepper, ginger, mace, and slices of horseradish have been boiled. Pour it over the onions, and cover them with bladder and leather.
To pickle Mushrooms.
Take a sufficient quantity of double distilled white wine vinegar to cover the mushrooms; add to it whole white pepper, ginger, mace, peeled eschallots, and a small quantity of garlick if approved; boil all together ten minutes and let it stand till cold. Then peel fresh forced button mushrooms into water, wash them clean, strain, and put them into a stewpan. To a quart of mushrooms add the juice of a lemon and a table spoonful of salt. Cover the pan close, set it over a fire, and when the liquor is sufficiently drawn from the mushrooms put the whole into glasses and cover them with the pickle. Tie bladder and white leather over the glasses.