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Indian Pickle

Place in a large dish a white cabbage cut into eight divisions, half a pound of small branches of cauliflower, equal quantities of gherkins, French beans, radish-pods, and small onions, also nasturtiums, capsicums, chillies, and any other suitable vegetables. Powder them well with salt, and let them remain for a day or two. Drain dry, and put them into a jar, with sufficient vinegar to cover: the vinegar, having been previously boiled, should be poured into the jar cold. Be careful to let the vinegar cover the vegetables, or the pickle will not keep, and to mix the spice equally among the vegetables before the vinegar is poured over them. Use spice as follows--the quantity given is for a gallon of vinegar--three ounces of ginger sliced, the same of black and long pepper mixed, twenty shallots, peeled, one clove of garlic, or more if the flavour is not objected to, a quarter of an ounce of cayenne, a quarter of a pound of flour of mustard, two ounces of salt, an ounce of turmeric, and two ounces of mustard-seed. Fruit, such as green grapes, codling apples, etc., may be added at any time as they appear in season; but the proportions of spice and vinegar must be attended to, and any addition to the jar should be first soaked an hour or two in vinegar before being added. When no more additions are to be made, put the pickles into small jars, boil the vinegar, pour it at once over the pickles so as to cover them, and, when cold, tie down with bladder. If the above directions are attended to this pickle may be kept good many years. When more spice and vinegar are required, mix the spice with a little of the cold vinegar first, and then boil it. When boiled, pour it hot over the pickles.