Indian Pickle with Fine Herbs

This is a product of East India. The way to prepare it is as follows: Mince finely slices of pumpkin and some small onions, cooking partly in boiling water; then trim some cauliflower, and small corn two inches long, and only half ripe; let these vegetables lay in salt for fifteen days in an hermetically closed jar, then unsalt them for six hours; pour over strong wine vinegar, add some ginger-root, saffron and small red peppers, and keep in a cool place for one month. When ready to use, lay them on side dishes, pour a little oil over, and sprinkle them over with chervil, chives and shallot all finely chopped.