About ten days after the blossoms have left the plants is the proper
time to take these for pickling, and they should be immediately put
into process, before they become shrivelled. Immerse half a peck of the
clearest and soundest in a pan of cold salt and water, and let them
remain thus, changing the pickle every morning, for three days. Lay
them to drain on a sieve, and then dry them well between cloths; and
make a pickle of the following ingredients:
Six eschalots, minced
White peppercorns 2 oz.
Mace, bruised 1½ oz.
Nutmeg, sliced 1½ oz.
Common table salt 6 oz.
White-wine vinegar 5 pints
Skim this well, boiling it fifteen minutes, and, filling jars with the
fruit, pour the liquor and spices equally upon them, when about new
milk warm, and tie bladder over the jars.