Purchase for pickling the closest, soundest, and whitest, entirely free
from grub and insect, and pull them into nice branches and sprigs. Lay
them loosely on large dishes, and scatter table salt generally through
and over them, let them remain thus for three days. Next place them
neatly in jars, and pour boiling water upon them, tie leather over,
and let them stand by twelve or fourteen hours, then dry them on a
sieve and remove them to glass jars, filling them up with the following
pickle when cold:
Bay leaves, shred 1 oz.
Laurel leaves, shred 1 oz.
Chillies, whole 1 oz.
Capsicums, red and green 1 oz.
White-wine vinegar 3 quarts
This must be boiled twenty minutes, and skimmed quite clear. Let olive
oil float at the top of the pickle, in the jars, to the depth of half
an inch. Then cover with bladder.