The following is the best method of preparing the pickle, as cheap as any, and requires less care than any other way.
Bruise in a mortar four ounces of the above spices; put them into a stone jar with a quart of the strongest vinegar, stop the jar closely with a bung, cover that with a bladder soaked with pickle, set it on a trivet by the side of the fire for three days, well shaking it up at least three times in the day; the pickle should be at least three inches above the pickles. The jar being well closed, and the infusion being made with a mild heat, there is no loss by evaporation.
To enable the articles pickled more easily and speedily to imbibe the flavour of the pickle they are immersed in, previously to pouring it on them, run a larding-pin through them in several places.
The spices, &c. commonly used, are those mentioned in the receipt for pickling walnuts; which is also an excellent savoury sauce for cold meats.
The flavour may be varied ad infinitum by adding celery, cress-seed, or curry powder ([No. 455]), or by taking for the liquor any of the flavoured vinegars, &c. we have enumerated above, and see the receipts between Nos. [395] and [421].
Pickles should be kept in a dry place, in unglazed earthenware, or glass jars, which are preferable, as you can, without opening them, observe whether they want filling up: they must be very carefully stopped with well-fitted bungs, and tied over as closely as possible with a bladder wetted with the pickle; and if to be preserved a long time, after that is dry, it must be dipped in bottle-cement; see [page 127].
When the pickles are all used, boil up the liquor with a little fresh spice.
To walnut liquor may be added a few anchovies and eschalots: let it stand till it is quite clear, and bottle it: thus you may furnish your table with an excellent savoury keeping sauce for hashes, made dishes, fish, &c. at very small cost; see [No. 439].
Jars should not be more than three parts filled with the articles pickled, which should be covered with pickle at least two inches above their surface; the liquor wastes, and all of the articles pickled, that are not covered, are soon spoiled.
When they have been done about a week, open the jars, and fill them up with pickle.