The foreign grapes, if got in the beginning of the importations to
this country, for then they are less likely to be decayed or specked,
answer extremely well for pickling, and are, of course, much cheaper
than those grown at home. The white ones are generally chosen; but
it appears to me that a mixture of the purple ones with them makes
an agreeable change, as far as the appearance is concerned. Take ten
pounds of the largest and soundest you can, and divide into little
branches, which place in a deep straight-sided stone jar, embedded in
vine leaves, and completely cover them with this mixture:
Bay salt 1 lb.
Sal prunelle 2 oz.
Common salt 1 lb.
Coarse sugar 6 oz.
Water 6 quarts
Tie leather over the jar, and set it in a saucepanful of water on the
fire, and when it has boiled three quarters of an hour, pour off the
liquor, which set aside to be well skimmed, and poured clean off the
dregs. Return the liquor on to the fruit, cover up close, and let
remain so for twenty-four hours; then take them up, and dry them well
between cloths, not allowing the air to act upon them by keeping them
covered up. Next make this pickle:
Soft or river water 2 quarts
White-wine vinegar 4 quarts
Coarse sugar 2½ lb.
Bay leaves, shred 3 oz.
Laurel leaves, shred 2 oz.
Boil these ten minutes, skim until quite clear, and let it get cold.
Replace the fruit in the jar, and fill up with the pickle; you having
laid plenty of vine leaves under, and also on the top of the fruit.
After two days more see if the jar will hold any more of the pickle,
which, if needful, must be added. Make all secure with bung and resin,
and keep them in a cool airy apartment. You will please not to open
them for six months, and will then be much delighted with so elegant
and rich a product.