Page:The Jewish Manual.djvu/197

 with salt, let it remain for twenty-four hours, then drain it. Put it into jars, and fill up with boiling vinegar, prepared with the usual spices; if the cabbage is red, a little cochineal powdered, or a slice or two of beet-root is necessary to make the pickle a fine colour; if it is white cabbage, add instead, a little turmeric powder.

TO PICKLE WALNUTS. Soak in brine for a week, prick them, and simmer in brine, then let them lay on a sieve to drain, and to turn black, after which place them in jars, and pour over boiling spiced vinegar.

AN OLD WAY OF PICKLING CUCUMBERS. Cut the cucumbers in small pieces, length ways, with the peel left on; lay them in salt for twenty-four hours, then dry the pieces with a cloth, lay them in a deep dish, and pour over the following mixture: some vinegar boiled with cayenne pepper, whole ginger, a little whole pepper, and mustard seed, a few West India pickles are by some considered an