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Susan Gilbert's late nineteenth century British cookery manuscript

Page 117

To Pickle young Cucumbers.
Choose nice young gherkins, spread them on dishes, salt them and let them lie a week s, drain them put them in a jar, and pour boiling vinegar over them, set them near the fire covered with plenty of vine leaves, if they do not become a tolerable good colour pour the vinegar into a pipkin and when it boils, pour it over them again, covering with fresh vine leaves, after 2 or 3 times they will be as good a colour as you can wish.
To Pickle Walnuts. 
When a pin will penetrate the shell or rind, they are forward enough to pickle put them in a brine of boiled salt and water, and strong enough to bear an Egg, let them soak 6 days, and then change the brine, let them stand 6 days more, then drain them pour over them in a jar, a pickle of the best white vinegar, pepper, ginger, mace,

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To Pickle young Cucumbers. Choose nice young gherkins, spread them on dishes, salt them and let them lie a week s, drain them put them in a jar, and pour boiling vinegar over them, set them near the fire covered with plenty of vine leaves, if they do not become a tolerable good colour pour the vinegar into a pipkin and when it boils, pour it over them again, covering with fresh vine leaves, after 2 or 3 times they will be as good a colour as you can wish. To Pickle Walnuts. When a pin will penetrate the shell or rind, they are forward enough to pickle put them in a brine of boiled salt and water, and strong enough to bear an Egg, let them soak 6 days, and then change the brine, let them stand 6 days more, then drain them pour over them in a jar, a pickle of the best white vinegar, pepper, ginger, mace,