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Hot Pickle

Mince an ounce of shallots very finely, and put them into a stewpan with an ounce of whole ginger, two ounces of salt, a quarter of an ounce of mustard-seed, half an ounce of pepper, one-eighth of an ounce of cayenne, and half an ounce of allspice. Pour over them a quart of vinegar, and let the mixture boil. Put it into a jar and let it get cold, then add any fresh vegetables that are obtainable, such as cauliflowers, French beans, radish-pods, asparagus, or even green gooseberries and unripe apples. More pickle may be added when required, and vegetables as they come into season. Probable cost of pickle, 1s. 6d. Sufficient for as many vegetables as it will entirely cover.