Choose fine firm cabbages—the largest are not the best; trim off the outside leaves; quarter the cabbage, take out the large stalk, slice the quarters into a cullender, and sprinkle a little salt between the layers; put but a little salt—too much will spoil the colour; let it remain in the cullender till next day, shake it well, that all the brine may run off; put it in jars, cover it with a hot pickle composed of black pepper and allspice, of each an ounce, ginger pounded, horseradish sliced, and salt, of each half an ounce, to every quart of vinegar (steeped as above directed); two capsicums may be added to a quart, or one drachm of cayenne.
1662. Garlic and Shalots
Garlic and shalots may be pickled in the same way as
.
1663. Melons, Mangoes and Long Cucumbers
Melons, mangoes and long cucumbers may all be done in the same manner. Melons should not be much more than half-grown; cucumbers full grown, but not overgrown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box-lid; with a marrow-spoon scoop out all the seeds, and fill the fruit with equal parts of mustard seed, ground pepper, and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which encloses the spice may be sewed down or tied, by running a white thread through the cucumber and through the lid, then, after tying it together, cut off the ends. The pickle may be prepared with the spices directed for cucumbers, or with the following, which bears a nearer resemblance to the Indian method:—To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, turmeric, half an ounce of each, cayenne pepper one drachm, all rubbed together with a large glassful of salad oil; shalots two ounces, and garlic half an ounce, sliced; steep the spice in the vinegar as before directed, and put the vegetables into it hot.