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To pickle Red Cabbage, fyc.
cover them over vvitli white wine vinegar, anti let them
ytaud four hours ; pour the vinegar from them in a cap-
per saucepan, and boil it with a little salt: put to the
cucumbers a little mace, a little whole pepper, a large
race of ginger sliced, then pour the boiling vinegar on.
i Cover close, and when they are cold, tie them down.
They will be fit to eat in two or three days.
To pickle Beet-Root. Set a pot of spring water on the
fire, when it boils put in the beets, and boil them till
tender ; take them out, and vvitli a knife take off all
the outside, cut them in pieces according to your fancy;
put them in ajar, and cover them with cold vinegar,and
tie them down close: when you use it, take it out of the
i pickle, and cut it in what shapes you like ; put it in a
i little dish with pickle over ; or use it for sallads, or
garnish.
To pickle Onions. Take onions when they are dry enough
to lay up for winter, the smaller they are the better they
j look ; put them in a pot, and cover them with spring wa-
! ter, with a handful of white salt, let them boil up, then
! strain them off, and take three coats off; put them on a
I cloth, and let two people take hold of it, one at each end,
I and rub them backward and forward till they are very
! dry ; then put them in bottles, with some blades of mace
j and cloves, and a nutmeg cut in pieces ; have double dis-
tilled white wine vinegar, boil it up with a little salt, and
I put it over the onions ; when they are cold, cork them
close, and tie a bladder and leather over it.
To pickle lied Cabbage. Slice the cabbage fine cross-
ways ; put it on an earthen dish, and sprinkle a hand-
ful of salt over it, cover it with another dish, and let it
stand twenty-four hours ; put it in a cullender to drain,
rnd lay it in ajar ; take white wine vinegar enough to
1 cover it, a little cloves, mace, and allspice, put them in
vhole, with one pennyworth of cochineal bruised fine;
I uoil it up, and put it over hot or cold, which you like
t icst, and cover it close with a cloth till cold, then tie it
iver with leather.
