Take two perfectly fresh closely grown white cabbages, in preference
to one large one, they must be quite sound at the hearts; cut them
crosswise in slices, and then take a thorough grown white beetroot cut
also the same way; divide a nice cauliflower into many small sprigs;
some clear green radish pods, and twenty of the smallest gherkins.
Place these apart from each other and strew three or four handfuls of
common table salt over them. Expose these to the action of the sun if
possible, or of a slow fire four days, or until you see that all the
moisture has been drawn from them. Then put all into a large stoneware
jar, and scatter over and amongst them two handfuls of sound bright
mustard seed as you are packing them down. Now boil together
Garlic, minced 3 oz.
Eschalots, minced 1 oz.
Bay salt 1 oz.
Turmeric 2 oz.
Best pickling vinegar 1 gallon
Skim it well, and while boiling hot pour it upon the vegetables, and
let them stand closely covered with leather, near the fire, until they
have become of a nice yellow colour and saturated with the acid. Then
make the following pickle:
Mace, bruised 1 oz.
Cloves, bruised 1 oz.
Jamaica pepper, bruised ½ oz.
Nutmeg, sliced ½ oz.
White pepper 2 oz.
Best vinegar 1 quart
Let these boil fifteen to twenty minutes, skimming well, and when
cold add it to the pickles. Make the jar safe with bladder and tie
leather over that. This pickle requires three months at least to become
superior, and that the different flavours may be assimilated.