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Piccalilli

Bruise four ounces of mustard-seed, put it into a saucepan with three pints of vinegar and boil it, remove from the fire and let it get cold. Cut four ounces of ginger into slices, separate four ounces of garlic into cloves, put them into a jar with one-half ounce each of turmeric and whole pepper and a little saffron. Strain the vinegar, boil it up again and pour it while boiling over the contents of the jar, then cover the jar close and leave it till the vinegar is cold. Prepare whatever vegetables may have been selected for the pickle, wash them well, rub them over with salt and dry them in the sun for a day or two. When ready put the vegetables in the vinegar, cover and tie the jar over with parchment and put it in a dry store-cupboard. In about six weeks the pickles will be ready for use.