Take whole pepper and mace, of each a quarter of an ounce, and put to them half a pint of white wine vinegar.
Peaches, Mango of.
Take some of the largest peaches, when full grown and just ripening, throw them into salt and water, and add a little bay-salt. Let them lie two or three days, covering them with a board; take them out and dry them, and with a sharp knife cut them open and take out the stone; then cut some garlic very fine, scrape a great deal of horseradish, mix the same quantity of mustard seed, a few bruised cloves, and ginger sliced very thin, and with this fill the hollow of the peaches. Tie them round, and lay them in a jar; throw in some broken cinnamon, cloves, mace, and a small quantity of cochineal, and pour over as much vinegar as will fill the jar. To every quart put a quarter of a pint of the best mustard, well made, some cloves, mace, nutmeg, two or three heads of garlic, and some sliced ginger. Mix the pickle well together; pour it over the peaches, and tie them down close with either leather or a bladder. They will soon be fit for use.
In the same manner you may do white plums.
Purslain, Samphire, Broom Buds, &c.
Pick the dead leaves from the branches of purslain, and lay them in a pan. Make some strong brine; boil and skim it clean, and, when boiled and cold, put in the purslain, and cover it; it will keep all the year. When wanted for use, boil it in fresh water, having the water boiling before you put it in. When boiled and turned green, cool it, take it out afterwards, put it into wide-mouth bottles, with strong white wine vinegar to it, and close it for use.
Quinces.
Cut in pieces half a dozen quinces; put them into an earthen pot, with a gallon of water and two pounds of honey. Mix the whole together, and boil it leisurely in a kettle for half an hour. Strain the liquor into an earthen pot: and, when cold, wipe the quinces clean, and lay them in it. Cover them very close, and they will keep all the year.
Radish Pods.
Make a pickle with cold spring water and bay salt, strong enough to bear an egg; put in your pods; lay a thin board on them to keep them under water, and let them stand ten days. Drain them in a sieve, and lay them on a cloth to dry; then take as much white wine vinegar as you think will cover them, boil and put your pods in a jar, with ginger, mace, cloves, and Jamaica pepper; put your vinegar boiling hot on them; cover them with a coarse cloth three or four times double, that the steam may come through a little, and let them stand two days; repeat this two or three times. When cold, put in a pint of mustard-seed and some horseradish, and cover them close.