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Pickl'd
6. Artichoaks. See Acetaria, p. 9.
7. Ashen-keys. Gather them young, and boil them in three or four Waters to extract the Bitterness; and when they feel tender, pre∣pare a Syrup of sharp White-Wine Vinegar, Sugar, and a little Wa∣ter. Then boil them on a very quick Fire, and they will become of a green Colour, ••it to be pot∣ted so soon as cold.
8. Asparagus. Break off the hard Ends, and put them in White-Wine Vinegar and Salt, well covered with it; and so let them remain for six Weeks: Then taking them out, boil the Liquour or Pickle, and scum it carefully. If need be, renew the Vinegar and Salt; and when 'tis cold, pot them up again. Thus may one keep them the whole Year.
9. Beans. Take such as are fresh young, and approaching their full Growth. Put them into a strong Brine of White-Wine Vinegar and Salt able to bear an Egg. Cover them very close, and so will they be preserved twelve Months: But a Month before you use them, take out what Quantity you think sufficient for your spending a quar∣ter of a Year (for so long the second Pickle will keep them sound) and boil them in a Skillet of fresh
Water, till they begin to look green, as they soon will do. Then placing them one by one, (to drain upon a clean course Napkin) range them Row by Row in a Jarr, and cover them with Vinegar, and what Spice you please; some Weight being laid upon them to keep them under the Pickle. Thus you may preserve French-Beans, Harico's, &c. the whole Year about.
10. Broom-Buds and Pods. Make a strong Pickle, as above; stir it very well, till the Salt be quite dissolved, clearing off the Dregs and Scum. The next Day pour it from the Bottom; and ha∣ving rubbed the Buds dry pot them up in a Pickle-Glass, which should be frequently shaken, till they sink under it, and keep it well stopt and covered.
Thus may you pickle any other Buds. Or as follows:
11. Of Elder. Take the larg∣est Buds, and boil them in a Skil∣let with Salt and Water, sufficient only to scald them; and so (being taken off the Fire) let them remain covered till Green; and then pot them with Vinegar and Salt, which has had one Boil up to cleanse it.
12. Collyflowers. Boil them till they fall in Pieces: Then with some of the Stalk, and worst of the Flower, boil it in a part of the Liquor till pretty strong: Then being taken off, strain it; and when settled, clear it from the Bottom. Then with Dill, Gross Pepper, a pretty Quantity of Salt, when cold, add as much Vinegar as will make it sharp, and pour all upon the Collyflower; and so as to keep them from touching one another; which is prevented by putting Paper close to them.
Cornelians are pickled like O∣lives.
13. Cowslips. Pickt very clean; to each Pound of Flowers allow a∣bout one Pound of Loaf-Sugar, and one Pint of White-Wine Vine∣gar, which boil to a Syrup, and cover it scalding-hot. Thus you may pickle Clove-gillyflowers, Elder, and other Flowers, which being eaten alone, make a very agree∣able Salletine.
14. Cucumbers. Take the Gor∣kems, or smaller Cucumbers; put them into Rape-Vinegar, and boyl, and cover them so close, as none of the Vapour may issue forth; and also let them stand till the next day: Then boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginger, white Pepper, and a little Salt, (accor∣ding to discretion) straining the former Liquor from the Cucum∣bers; and so place them in a Jarr, or wide mouthed Glass, laying a
little Dill and Fennel between each Rank; and covering all with the fresh scalding-hot Pickle, keep all close, and repeat it daily, till you find them sufficiently green.
In the same sort Cucumbers of the largest size, being peel'd and cut into thin Slices, are very deli∣cate.