of ginger, 1 oz. of mace, 1/2 lb. of shalots, 1 tablespoonful of
cayenne, 2 oz. of mustard-seed, 1-1/2 oz. of turmeric.
_Mode_.--Boil all the ingredients together for about 20 minutes; when
cold, put them into a jar with whatever vegetables you choose, such as
radish-pods, French beans, cauliflowers, gherkins, &c. &c., as these
come into season; put them in fresh as you gather them, having
previously wiped them perfectly free from moisture and grit. This pickle
will be fit for use in about 8 or 9 months.
_Time_.--20 minutes.
_Seasonable_.--Make the pickle in May or June, to be ready for the
various vegetables.
_Note_.--As this pickle takes 2 or 3 months to make,--that is to say,
nearly that time will elapse before all the different vegetables are
added,--care must be taken to keep the jar which contains the pickle
well covered, either with a closely-fitting lid, or a piece of bladder
securely tied over, so as perfectly to exclude the air.
PICKLED WALNUTS (Very Good).