Put them in strong brine--keep them in a warm place. When they turn
yellow, drain off the brine, and turn hot vinegar on them. Let them
remain in it till they turn green, keeping them in a warm place. Then
turn off the vinegar--add fresh scalding hot vinegar, spiced with mace,
allspice, and peppercorns--add alum and salt, in the same proportion as
for cucumbers.