Let them be as free from spots as possible; take the smallest that
can be got, put them into strong salt and water for nine days, till
they become yellow; stir them at least twice a day; should they
become perfectly yellow, pour the water off and cover them with
plenty of vine leaves. Set the water over the fire, and when it
boils, pour it over them, and set them upon the earth to keep warm.
When the water is almost cold make it boil again, and pour it upon
them; proceed thus till they are of a fine green, which they will be
in four or five times; keep them well covered with vine leaves, with
a cloth and dish over the top to keep in the steam, which will help
to green them.
When they are greened put them in a hair sieve to drain, and then to
every two quarts of white wine vinegar put half an ounce of mace, ten
or twelve cloves, an ounce of ginger cut into slices, an ounce of
black pepper, and a handful of salt. Boil them all together for five
minutes; pour it hot on the pickles, and tie them down for use. They
may also be pickled with ale, ale vinegar, or distilled vinegar, and
adding three or four cloves of garlic and shalots.