412. To pickle GARKINS.

Take garkins of the first growth, pick ’em clean, put ’em in a strong salt and water, let ’em lie a week or ten days whilst they be throughly yellow, then scald them in the same salt and water they lie in, scald them once a day, and let them lie whilst they are green, the set them in the corner end close cover’d.

413. To make PICKLE for your Cucumbers.

Take a little alegar, (the quantity must be equal to the quantity of your cucumbers, and so must your seasoning) a little pepper, a little Jamaica and long pepper, two or three shalots, a little horse-radish scraped or sliced, and little salt and a bit of allum, boil them altogether, and scald your cucumbers two or three times with your pickle, so tie them up for use.

414. To pickle COLLIFLOWER white.

Take the whitest colliflower you can get, break it in pieces the bigness of a mushroom; take as much distill’d vinegar as will cover it, and put to it a little white pepper, two or three blades of mace, and a little salt, then boil it and pour it on your colliflowers three times, let it be cold, then put it into your glasses or pots, and wet a bladder to tie over it to keep out the air.

415. To pickle Red Cabbage.

Take a red cabbage, chuse it a purple red, for the light red never proves a good colour; so take your cabbage and shred it in very thin slices, season it with pepper and salt very well, let it lie all night upon a broad tin, or a dripping-pan; take a little alegar, put to it a little Jamaica pepper, and two or three rases of ginger, boil them together, and when it is cold pour it upon your cabbage, and in two or three days time it will be fit for use.

You may throw a little colliflower among it, and it will turn red.

416. To pickle Colliflower another Way.

Take the colliflower and break it in pieces the bigness of a mushroom, but leave on a short stalk with the head; take some white wine vinegar, into a quart of vinegar, put six-pennyworth of cochineal beat well, also a little Jamaica and whole pepper, and a little salt, boil them in vinegar, pour it over the colliflower hot, and let it stand two or three days close covered up; you may scald it once in three days whilst it be red, when it is red take it out of pickle, and wash the cochineal off in the pickle, so strain it through a hair sieve, and let it stand a little to settle, then put it to your colliflower again, and tie it up for use; the longer it lies in the pickle the redder it will be.

417. To pickle WALNUTS white.