Indian Pickle. #0146

--The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or broccoli, in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable), gherkins, French beans, small button onions, white turnip radishes half-grown, radish-pods, shallots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic.
--As all these vegetables do not come in season together, the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but it will keep and continue to improve for years.
--For preparing the several vegetables, the same directions may be observed as for pickling them separately, only following this general rule---that, if possible, boiling is to be avoided, and soaking in brine to be preferred. Be very particular that every ingredient is perfectly dry before it is put into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither 🍄 mushrooms, walnuts, not red cabbage are to be admitted.
--For The Pickle.
--To a gallon of the best white wine vinegar add salt 3 oz, flower of mustard half lb, turmeric 2 oz, white ginger sliced 3 oz, cloves 1 oz, mace, black pepper, long pepper, white pepper, half oz of each, cayenne 2 drachma, shallots, peeled, 4 oz, garlic, peeled, 2 oz; steep the spice in vinegar for 2 or 3 days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible.
--Such vegetables as are ready may be put in; when cayenne, nasturtiums, or any other vegetables mentioned in the first method of pickling (#0121-{a}) come in season, put them in pickle as they are; for the preparation of vegetables mentioned in the second method (#0121-{b}), use a small quantity of hot vinegar without spice: when cold,pour it off, and put the vegetables into the general jar.
--If the vegetables are greened in vinegar, as French beans and gherkins, this will not be necessary, but the adoption of this process will tend to improve all. Onions had better not be wetted at all; but if it be desired not to have the full flavour, both onions, shallots, and garlic may be sprinkled with salt in a colander, to draw off all the strong juice; let them lie 2 or 3 hours.
--The elder, apples, peaches,and so forth, should be greened as gherkins. The roots, radishes, carrots, celery, are only soaked in brine and dried. Half a pint of salad oil is sometimes added. It should be rubbed up in a bowl with the flower of mustard and turmeric. ---It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater the variety the more the pickle will be approved.

''A Husband's Wrath Spoils The Best Broth.''