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Mixed Pickles

14 lb. bruised ginger 14 lb. mustard seed 14 lb. salt 1 oz. black pepper 14 oz. red pepper 14 lb. unmixed mustard 2 ozs. turmeric Vegetables in season 14 oz. mace Take a large earthenware jar or casserole that will hold two gallons, and put the vinegar into it; add the ginger and mustard seeds. Pound together the salt, peppers, mace, mustard, and turmeric. Make them into a paste by adding a little vinegar, then add it to the vinegar in the jar, taking care to mix it thoroughly.

Cover the jar tightly, and keep it in a warm place for a month, stirring it every day with a wooden spoon. Gather different vegetables as they come in season, and prepare them by cutting them into neat pieces and scalding them in strong brine, which should be boiling hot. The different pieces must be drained and left to get quite dry before putting them into the pickle. When all the vegetables that are wished for are added, put the pickles into earthenware jars or dishes and cover carefully so as to exclude the air.