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(95)
Pickles

Pickled Walnuts
Take Walnuts before they are Shell'd, set them in cold water over a gentle
fire to scald as you would an Apple, then take them off, wipe the outside skin Clean
off, & when Cold, lay them in a brine of Salt & water strong enough to bear an Egg
for 9 days, stirring them every day, then wipe them dry, & lay them into your
Jarr, boyle up some white Wine Vinegar with Cloves, Mace, nutmeg, Ginger
Pepper, put in the jarr som horseredish, musterd seed bruized, a very little
Garlick, pour your Pickle over them, & tye them down Close, the pickle need
not be boyl'd over again.

Pickled Cucumbers
Wipe your Cucumbers clean, then put them into a jarr, strew Cloves,
Mace, nutmeg, pepper & Ginger, between them, then pour boyling vinegar
with Salt upon them put into your jarr a bitt of Allum as big as a Walnut,
stop them down close, & let them stand before the Fire 3 or 4 hours turning
the jarr now & then, then set them by for nine days, then pour the Vinegar
from them & boyle it again, which must be done 3 times as before, takeing
care with the boyling vinegar is put to them to set yr jarr before fire as
the first time.

Pickled French Beans
These must be done the same as the Cucumbers.

Sliced Cucumbers Pickled
Take 5 Dozen of Sound Cucumbers, Slice them pretty thick & put them
into a put of water with 3 handfulls of bay Salt, & about one Dozen &
half of Sliced Onions put upon them, let them stand 2 or 3 days, then drain
them from the Liquor & take out the Onions, & put yr Cucumbers into your
Jarr, then boyle six quarts of Vinegat, with what space you like & pour it on
your Cucumbers. Stop them close.

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