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WHen your Artichokes are ripe, gather them and cut off the stalk within an inch of the Choke, wash them clean and boil them in Water and Salt, then take them up, laying the bottoms upward till they be cold: this being done, provide a Vessel of clear Water and Salt boiled to∣gether and cooled, then put the Arti∣chokes into it, cover it close, and so you may keep them all the year round: do not
make your Pickle too salt; they are good for Pyes at Christmas, or for shew.
Take your Artichokes not too ripe, for then they will be full of strings, pare them round to the bottom, and boil them tender, take them up and set them a cooling, then take White wine and stale Beer, with good store of whole Pepper, so put them into a barrel with a little Salt, keep them close, and they will serve for baked meats and boiled meats all the year.
Having boiled your Ashen-keys, put them into a Pot, and put thereunto some Vinegar, keep it close covered.
You must make choice of your Alexan∣der-buds before they run to seed, and take off their tops and loose leaves, so that the Bud may be intire and firm, cut part of the Root to them, and parboil them very well in Water and Salt, then put them from the liquor, and when they are cold, put to them Vinegar, Salt, and some stale Beer,
when you use them, slit them in the middle.
Take some Bogberries, and put them into Gallipots, then pour into them some Vinegar and Sugar boiled together, close the top of your Pots, and these will serve for garnish all the year: Thus you may pickle Hog-haws; if not ripe, you must boil them.
First tye up your Broom-buds in little bags, then make a strong pickle of Water and Salt, boiling it so long till it will bear an Egg: having put your Broom-buds in∣to pots fitting for the purpose, pour in your pickle when it is cold, there let them lye till they look black, then shift them till they look of a bright or green colour; af∣ter this, when occasion shall serve, you may take them out and boil them; then pickle them in Vinegar.
Take Burdock-roots and half boil them, having first scraped them very clean, then put them up into convenient Vessels, and
pour into them a like quantity of White wine and wine Vinegar, with some Salt and Pepper, when you use them slice them thin.
Pick your Barberries from the Leaves in clusters, when they are ripe, and put them into boiling Water, there let them lye hot half a quarter of an hour, then close them in Gallipots, putting a pickle to them of White wine and Vinegar not made too sharp.
Boil the greatest and hardest Broom-buds in wine Vinegar and Bay-salt, scum it clean; when it is cold, you may put in raw ones also, each by themselves, laying a weight up∣on them, for all that swim will be black, and the raw ones that are pressed down will be as green as grass, those that are boiled will change colour.
Cut your Cucumbers in pieces, boil them in spring-Water, Sugar and Dill, a walm or two, take them up, and let your pickle stand until it be cold.
After Bartholomew-tide, make choice of your smallest Cucumbers, by some called Gerkins, cleanse them well from all dirt and impurity, then put in the bottom of an earthen Pot or Ferkin, some Bay and Dill∣leaves, some whole Pepper, blades of Mace and some Cloves, then place a laying of Cucumbers thereon, then a lay of Bay and Dill-leaves, then a lay of Cucumbers, till you have filled your Vessel, you must thus continue to do, then make a liquor of Water and Dill to make it strong, with some Salt; you may boil this liquor, if you please, but pour it not to them till it be cold, then let your Cucumbers lye herein fifteen or sixteen days, then pour the liquor from them, not all, and fill it up with White wine, Vinegar; this will make your Cucumbers look green, be green and not too sowr.
Take them when they be hard, and not over-much open, boil them tender in fair Water, then boil White wine, Vinegar and Bay-Salt together, and keep them therein.
Being put into an earthen Pot, let the pickle you put to them be Vinegar, Salt, whole Pepper, Dill-seed, some of the stalks, cut Charnel, fair Water, and some Sycamore leaves.
Pick a good quantity of Clove-Gilli∣flowers, put them into an equal quantity of White wine and Vinegar, with so much Sugar as will make them both sweet and sharp, add to them a few Cloves.
Pick them, and let them lye only in Vi∣negar and Sugar.
Take red or white Currans, being not throughly ripe, and give them a walm in White wine and Vinegar, with so much Sugar as will indifferently sweeten it, cover them over in this liquor, and keep them al∣ways under it.
Take a quantity of Cabbidge stalks from
the Cabbidge, so far as the pith is good, about Michaelmas the time is best, shave off the outside, and cut them into quarters, half boil them in Water and Salt, then cut the pith from the outward pill, and pickle it in White wine, a little stale Beer, bruised Pepper, a little large Mace, a few Fennel∣seeds and Salt, slice these out with your pickled Sallets.
Give your Charnel two or three walms in boiling Water, your pickle must be only Vinegar.
Tye up young Fennel in bunches, and give it half a dozen of walms in boiling Wa∣ter, then put it up, and let your pickle be Vinegar only.
About the middle of April break the tops of young sprouts of Elder, about six inches in length, and having a convenient quantity, give them half a dozen walms in boiling Water, then drain them in a Cul∣lender; let your pickle be Wine or Beer, adding thereto some Salt, and a little
bruised Pepper, stop them up close in the said pickle: This is not only a wholesome Sallet, but also commendable.
Take young sprouts of Elder, and break their tops five inches long; then boil them in Water, and lay them in a Cullen∣der to drain: having prepared a pickle of Wine or Beer, with some Salt and bruised Pepper, put them therein and stop them up close.
Gather them before they are full blown, and lay them in White wine Vinegar, these will make an excellent Sallet; if they are throughly blown, make thereof Elder Vinegar.
Set Vinegar over the Fire, and give your Buds a walm or two therein, with Salt, Pepper, large Mace and Lemon-pill cut in pieces, then drain your Buds from the li∣quor and let them cool, then put them in∣to a Pot, and put your liquor, when cold, unto them.
Let your Endive be first scalded in boil∣ing Water, then lay it in a pickle of half White wine, and half Vinegar.
Put them into a Gallipot with as much Sugar as they weigh, and fill them up with wine Vinegar, a pint to a pound of Sugar.
Having pick'd them, put them into the juyce of Crab, Cherries, Grape-Verjuyce, or any other Verjuyce, and so barrel them up; or take green Grapes, and lay them in a pickle of White wine and Vi∣negar.
Take green Figs, flit them in two, and boil them in Vinegar, some Sugar, large Mace and Cloves, and put them into a Gallipot with the same liquor; they are a good garnish for boil'd meats in Winter.
Take your Hop-buds and give them a walm or two in Water and Salt, then lay them in White wine and Vinegar.
Take any of the aforesaid, and lay them in as much Wine as Water, with a little Salt, then boil them after this, put them in∣to a Pot, and cover them with Vinegar made of White wine.
First boil them in Water and Salt, and then put them into a Vessel fill'd up with White wine.
Boil then in Vinegar and Sugar, having first parboil'd them in Water, divide the whole Pill into halves, and cut them into thongs according to the extent, you must put them up in the same pickle they were boiled in: This is an excellent Winter Sallet.
The time to gather these is about the
latter end of March, for then the stalks will be of a convenient bigness; gather what quantity you think fit, and peel off the outward Pill, when your Water boils, be∣ing seasoned with Salt, put them therein, give them half a dozen walms, then take them up, drain them, and let them cool, then make a pickle of stale Beer, some Vi∣negar, gross Pepper, and a handful of Salt, according to the quainty of your stalks.
There is a pretty way of ordering them to make them pass for a Dish of Pease, and that is thus: Take some stalks pilled, and cut them into the form of Pease, so many as will make a handsome dishful, then set them over the Fire in a Skillet of Water, and let them boil with some Pep∣per tyed up in a clean rag; when boiled enough over a quick Fire, put them into a Cullender, and drain them well from the Water, then dish them up like Pease with good store of Butter, with Pepper and Salt round the Dish brims; Pease and these Stalks have a taste very semblable, in so much, that they are frequently called March Pease: I have known them so well shaped, and so curiously ordered, that the Eaters have wondred how Pease should come so soon.
Take them before they are ripe, so that you may split the stone with your knife, then add to them half their weight of Su∣gar, then boil them therewith and scum it, lay your Mallagatoons with their skin side downward, let them only simmer: after the same manner you may order Peaches and Apricocks, and put them up in the same pickle they were boiled in.
Take what quantity of Mushroms you please to pickle, blanch them over the crown, and barb them beneath, throw a∣way what looks black, for they are old, put those that are young and fresh (which will look red) into a Pan of boiling Water; having boiled a little time, take them up and drain them, when they are cold, put them into some convenient Vessel, and add thereto some Cloves, Mace, Ginger, Pep∣per and Nutmeg, then take the White wine, a little Vinegar and Salt, and pour this li∣quor in to your Mushroms, stop them close, and so keep them the whole year.
Gather them at their full growth, but not too old, parboil them and keep them in White wine Vinegar and Sugar.
Wash the Stalks clean, and cut them in∣to lengths of six inches, boil them in Wa∣ter and Salt indifferent tender, then drain and cool them; after this put to them a pickle of stale Beer and wine Vinegar, adding thereto some Salt; if you stop them up close, they will keep till the Spring following.
First core your Quinces, those which are fairest and largest, the worse sort cut in pieces, and boil them to make your liquor strong, then put in whole Quinces, and let them be a quarter boil'd, then strain your liquor and put to it some Salt, some strong stale Beer; then lay your Quinces into a Pot, and put in the liquor, so stop it up close.
Take Quinces and neither pare or core them with your scroop, boil them indiffe∣rently
in Water and Salt, then barrel them and cover them in the liquor they were boiled in; or you may pare them and boil them in White wine, into which you must put whole Cloves, sliced Ginger and Cina∣mon: Lastly, you may barrel them up raw and put to them only White wine.
Take your close leav'd Cabbidge, and cut it into pieces or quarters, when your liquor boils, parboil it therein, then take it up, drain it and pickle it in Claret wine Vi∣negar.
Half boil them, then put them into White wine, Salt, a little stale Beer, Mace and bruised Pepper.
Parboil them but a very little, and put them into clarified Butter, cover them with it, the Butter being cold cover it; about a Month after refresh them with new Butter, and bury them under ground in a Pot co∣vered over with leather.
Let your Samphire be fresh gathered, and pickle it in Water and Salt; when you use it, boil it half a dozen walms, then drain it, and when it is cold, put it into a pickle of Vinegar, for your present use; some boil it at first in Water and Salt, and keep it in the same liquor, but the first way is the best.
Pick the branches from the dead leaves of the Samphire, and lay it into a small barrel, then put thereto a strong brine of white Salt well scum'd; when it is cold, put it into the barrel, cover it and keep it the whole year round; when you would use it, let your Water boil in a Pipkin, and put your Samphire therein, then take it up, and when it is cold, put Vinegar to it.
These Sherdowns run up like an Arti∣choke, and have the same resemblance in their roots, you must peel both root and stalk, and boil them in Water and Salt, pickle them in White wine: This is very serviceable for either boiled or baked Meats.
Parboil them a little in Water and Salt, then lay them in a pickle of white wine, white wine Vinegar, bruised Pepper, Salt, and some large Mace.
Parboil it in water and salt, then drain it from the water, and when it is cold pickle it in white wine and Vinegar, with a little Pepper and large Mace.
Strip your Tarragon from the stalk, and put it into a Vessel with half white wine and half Vinegar, stop it close, and keep it for your use.
Let your Turnip tops be young, and cut off the withered leaves or branches; when your water boils put them therein, letting them lye till they are pretty tender, then drain them from the water, and let them stand till they are cold; then pickle them in white wine, Vinegar and Salt.