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Shallot Pickle

Shallot pickle is prepared in the same way as garlic pickle, that is to say, as follows. Steep one quarter of a pound of ginger in strong salt and water for five days. At the end of that time cut it into slices, and dry it in the sun; put it into a large stone jar with a gallon of the best white-wine vinegar. Peel one pound of garlic or shallot, salt it well, and let it stand in the salt for three days. Wipe it, and dry it in the sun, then put it into the pickle. Add also to the pickle a quarter of a pound of long pepper steeped in salt and water and well dried, one pound of bruised mustard-seed, and a quarter of a pound of turmeric. Shake these ingredients well in the jar, and add anything that it is desirable to pickle as it comes into season, salting and drying it previously in the sun. When completed, the pickle should be kept for a year or two. When that time has expired, it will be found to be excellent. The flavour of shallots may be obtained by placing them in a bottle of cold vinegar: in a month they will be found to have imparted their flavour to the vinegar, which may be used for flavouring sauces, or other culinary purposes, as required.