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Garlic Pickle

Divide one pound of cloves of garlic, take off the skins, and lay them in a dish. Strew salt plentifully over them, and let them stand for two or three days. Wipe them, and lay them in the sun to dry. Put one quart of vinegar into a preserving-pan, with a tea-spoonful of salt, one ounce of whole pepper, and one ounce of bruised mustard-seed. Boil quickly, remove the scum, and throw in the garlic for three minutes only. Pour into an earthen jar, and, when cold, tie a bladder or four or five folds of paper tightly over the pickle. The vinegar must cover the garlic, and as it becomes absorbed, a little more may be added.