HKB
and so (being taken off the Fire) let them remain covered till Green; and then pot them with Vinegar and Salt, which has had one Boil up to cleanse it_.
Cornelians are pickled like Olives.
Cowslips. Pick very clean; to each Pound of Flowers allow about one Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a Syrup, and cover it scalding-hot. Thus you may pickle Clove-gillyflowers, Elder, and other Flowers, which being eaten alone, make a very agreeable Salletine.
Cucumbers. Take the Gorkems, or smaller Cucumbers; put them into* Rape-Vinegar, and boyl, and cover them so close, as none of the Vapour may issue forth; and also let them stand till the next day: Then boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginger, white Pepper, and a little Salt, (according to discretion) straining the former Liquor from the Cucumbers; *and so place them in a Jarr, or wide mouthed Glass, laying a litle Dill and Fennel between each Rank; and covering all with the fresh scalding-hot Pickle, keep all close, and repeat it daily, till you find them sufficiently green.
In the same sort Cucumbers of the largest size, being peel'd and cut into thin Slices, are very delicate.
Another.
Wiping them clean, put them in a very strong Brine of Water and Salt, to soak two or three Hours or longer, if you see Cause: Then range them in the* Jarr or Barrellet *with Herbs and Spice as usual; and cover them with hot Liquor made of two parts Beer-Vinegar, and one of White-Wine Vinegar: Let all be very well closed. A Fortnight after scald the Pickle again, and repeat it, as above: Thus they will keep longer, and from being so soon sharp, eat crimp and well tasted, tho' not altogether so green. You may add a Walnut-Leaf, Hysop, Costmary, &c. and as some do, strow on them a little Powder of Roch-Allom, which makes them firm and eatable within a Month or six Weeks after.
Mango of Cucumbers.
Take the biggest Cucumbers (and most of the Mango size) that look green: Open them on the Top or Side; and scooping out the Seeds, supply their Place with a small Clove of Garlick, or some* Roccombo Seeds. Then put them into an Earthen Glazed Jarr, *or wide-mouth'd Glass, with as much White-Wine Vinegar as will cover them. Boil them in the Vinegar with Pepper, Cloves, Mace, &c. and when off the Fire, as much Salt as will make a gentle Brine; and so pour all boyling-hot on the Cucumbers, covering them close till the next Day. Then put them with a little Dill, and Pickle into a large Skillet; and giving them a Boyl or two, return them into the Vessel again: And when all is cold, add a good Spoonful of the best* Mustard, keeping it from the Air, and so have you an excellent Mango. *When you have occasion to take any out, make use of a Spoon, and not your Fingers.
Elder. See Buds.
Flowers. See Cowslips, and for other Flowers.