These must be put in Salt and Water, to be shifted every day till
they change to a yellow colour: wipe them dry, and prepare Pickle of
Vinegar, a piece of Allum as big as a Wallnut to a gallon, or in
proportion, Ginger diced, Mace, whole Pepper, a few Bay-leaves, and some
Dill-Seed, which will do better than the Herb it self. Tye the Seeds in a
piece of Muslin, that when the Pickle by boiling is strong enough of the
Dill, you may take it out. This Pickle, when it is of a right flavour, must
be pour'd boiling hot upon the Cucumbers, which must be laid in a Stone Jar
or Gallypot proper for them, and then cover'd with a coarse Linnen Cloth
folded in several Doubles, and let them stand near the fire: Repeat the
boiling of the Pickle every day, pouring it hot upon the Cucumbers, and
covering them as before, till they become of the green colour you desire.
When they are quite cold, stop them up close with a leather'd Cork, as
directed in the former Receipt, if you use a Jar, or else if you make use
of a Gallypot, tye them down with Leather or a wet Bladder. It is to be
understood, that Allum and boiling Vinegar will strike a green colour to
any unripe Fruit; but care must be taken that too much Allum be not used,
left the stomach be offended by it.
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