214 PICKLES. 



Many housekeepers do not boil their vinegar because it loses 

 strength by it, but pour it on to their pickles scalding hot. 

 Put pickles in stone jars or glass vessels, never in glazed 

 dishes. Pickles are made yellow by being taken from the 

 brine, wiped, and exposed on a cloth to the action of the 

 sun, and turned frequently; if they become white after the 

 first day, they should be put with some turmeric powder into 

 cold vinegar, and afterwards into spiced vinegar. 



To pickle cucumbers, beans, and gherkins, put them in 

 salt and water, changing the water every other day; let them 

 remain nine days, drain them, and put scalding vinegar over 

 them. Use good wine or cider vinegar for pickles. 



To pickle onions, take the small button-onions, bury them 

 in salt six days, then skin and trim them with a sharp knife; 

 throw boiling water over them three times, allowing them to 

 cool each time in the water. After the third scalding put them 

 in a glass jar, and fill it up with white French brandy, put on 

 cold. Put a little salad-oil on the top of the jar, and cover 

 closely with a bit of bladder over the cork, or use bottle ce- 

 ment. 



Mangoes are made either of the muskmelon or cantelope. 

 Make a slit with a sharp, knife, remove the seeds, and fill 

 them, after they have been kept in a strong brine of salt and 

 water for nine days, pouring it over hot the first day. Rinse 

 and dry the melons with a cloth, and stuff them with mustard- 

 seed, pepper-corns, mace, cloves, one small onion and a gher- 

 kin to each, a bit of cinnamon and scraped horseradish, filling 

 till they are plumped, and tie each with coarse twine. Make 

 a bag of linen cloth and fill it with ginger-root, cloves, mace, 

 and such spices as you please, and lay it over the mangoes 

 after they are laid in the jar. When the strength of the 

 spices is spent, refill the bag with French spice. Cover closely. 



To pickle cherries, take them when they are just ripe but 

 while the flesh is firm, trim the stems, put a layer in a jar, 



