Place the egg-plant slices in stoneware jars, bring the vinegar to boiling point, and add it. Cover and seal.
PICKLED ONIONS
- Small button onions
- Salt water
- 1 quart (4 cups) vinegar
- 2 blades mace
- 2 bay leaves
- 1 tablespoonful sugar
- 1 teaspoonful salt
- 1 teaspoonful allspices
- 8 cloves
- 1 teaspoonful whole peppers
Take the onions, remove the outer skin with the fingers and the second skin with a silver knife, throw them into salt water, allowing them to remain for twenty-four hours. Then put them on the fire in an earthenware pan with fresh salt water and let them come to a boil. Remove from the fire, pour off the water, put the onions into a large stoneware jar, and pour over the hot vinegar, which has been previously scalded, with the spices. When spices are used, they should be put into a small cheesecloth bag and thrown into the vinegar; this obviates the necessity of straining.
PICKLED OYSTERS
- 200 large oysters
- ½ pint (1 cup) vinegar
- 1 pint (2 cups) white wine
- 4 teaspoonfuls salt
- 1 teaspoonful white pepper
- ¼ teaspoonful powdered mace
Strain the liquor from the oysters, add to it the above ingredients, then put into an earthenware jar and allow to boil up. Pour while boiling hot over the oysters, and let them stand for a quarter of an hour; then pour the liquor off and let both oysters and liquor get cold.
Put the oysters into a jar, add the liquor, and cover tightly. They will keep for some time.
PICKLED PEACHES
- ½ peck peaches
- ½ pint (1 cup) vinegar
- ½ pint (1 cup) water
- 3 pints (6 cups) sugar
- A few cloves