From a basketful of this ripe fruit pick out twenty of the largest
and clearest, lay them in a stewpan, and, covering them with soft
water, set them on a fire and let them simmer until the peels begin to
be separated from them――they must on no account come to the boil. If
tender, set them to go cold, and peel them carefully, then lay them
again in the water, adding nearly a pint of good sharp vinegar, and
continue the simmering until they become a nice green colour. Now, with
a wooden spoon take them out singly, and let them go cold, and make the
following pickle, boiling it and skimming as long as any scum arises,
for fifteen or twenty minutes:
Best ginger, bruised 1½ oz.
Mustard seed, bruised 2 oz.
Garlic, sliced ¾ oz.
Mace, bruised ¾ oz.
Cloves, bruised 1½ oz.
White-wine vinegar 2 quarts
Put the fruit carefully into jars, not crushing them, and pour the
pickle, cold, upon them, and effectually exclude the air with bladder
and leather.