This consists of all kinds of pickles mixed and put into one large
jar—girkins, sliced cucumbers, button onions, cauliflowers, broken
in pieces. Salt them, or put them in a large hair sieve in the sun
to dry for three days, then scald them in vinegar for a few minutes;
when cold put them together. Cut a large white cabbage in quarters,
with the outside leaves taken off and cut fine, salt it, and put it
in the sun to dry for three or four days; then scald it in vinegar,
the same as cauliflower, carrots, three parts boiled in vinegar and
a little bay salt; French beans, rock-samphire, reddish pods, and
nastertiums, all go through the same process as girkins, capsicums,
&c. To one gallon of vinegar put four ounces of ginger bruised, two
ounces of whole white pepper, two ounces of allspice, half an ounce
of chillies bruised, four ounces of turmeric, one pound of the best
mustard, half a pound of shalots, one ounce of garlic and half a
pound of bay salt. The vinegar, spice, and other ingredients, except
the mustard, must boil half an hour; then strain it into a pan, put
the mustard into a large basin, with a little vinegar; mix it quite
fine and free from lumps, then add more; when well mixed put it to
the vinegar just strained off, and when quite cold put the pickles
into a large pan, and the liquor over them; stir them repeatedly so
as to mix them all; finally, put them into a jar, and tie them over
first with a bladder, and afterwards with leather. The capsicums want
no preparation.