1143. - To Pickle Green Peppers

The peppers must be pickled when half ripe, and the smallest ones chosen. Make a small hole at the top and another at the bottom of the pepper, and extract the core and seeds. A penknife should be used in performing this operation. Simmer the peppers for a whole day in salt and water over a very moderate fire - stir them every once and awhile that those at the bottom may not burn. Leave them .over night to cool, and the next morning lay them gently into a jar, sprinkle a small quantity of mustard over them, and fill up the jar with cold vinegar.

1144. - Butternuts

The nuts for pickling should be gathered as early as July. When a pin will go through them easily, they are young enough to pickle. Soak them in salt and water a week - then drain it off. Rub them with a cloth, to get off the roughness. To a gallon of vinegar put a teacup of salt, a tablespoonful of powdered cloves and mace, mixed together, half an ounce of allspice, and peppercorns. Boil the vinegar and spices, and pour it hot on the nuts. In a week scald the vinegar, and pour over them again. They will be fit for use in a fortnight.

1145. - To Pickle Gherkins And Kidney Beans

Put the beans and gherkins, dried with flannel, in salt and water that will bear an egg, leave them till quite yellow, stirring every day. Then put them in a brass kettle with cabbage leaves under and around them, so that they do not touch the brass. Put in one third vinegar and two of water, put a leaf over, and cover close, so as to confine the steam. Put them on a slow fire, but do not let them boil. Change the leaves as often as they grow yellow. When green, take out the pickles, and put them on a dish to cool and dry. Boil the vinegar with a spoonful of black pepper, and one of bruised ginger to a quart; throw it boiling over the pickles, and cover them closely in small jars.

1146. - Barberries

Barberries make very good pickles, and are always useful in ornamenting certain dishes. Leave the barberries on the stem, lay them in a stone jar and fill it up with cold vinegar.

1148. - Apple Codlings, To Pickle

Gather the codlings when of the size' of a large double walnut; take a pan and make a thick layer of vine leaves at the bottom; put in the codlings and cover them well with vine leaves and spring water, and put them over a slow fire till they are sufficiently tender to pare the skins with ease with a small sharp knife, put them into the same water with vine leaves as before; cover them close, and set the pan at a short distance from the fire until they are of a fine green, then drain them in a colander till they are cold; put them into jars with some mace and a clove or two of garlic, according to the quantity of the apples, and cover them with distilled vinegar; pour over mutton fat, and tie them down with a bladder and leather very tight.

1149. - Artichokes Pickled

Boil the artichokes till you can pull the leaves off; take out the choke and cut away the stalk, be careful that the knife does not touch the top; throw them into salt and water; when they have lain an hour take them out and drain them, then put them into glasses or jars, and put a little mace and sliced nutmeg between; fill them with vinegar and spring water, cover your jars close.