Miss Corson's practical American cookery and household management

After the gherkins are green, put them into earthen jars; put over the fire sufficient vinegar to cover them, allowing half a pound of sugar and half an ounce of mixed whole cloves, allspice, peppercorns, mace, and cinnamon, to each quart of vinegar ; as soon as the vinegar is scalding hot, pour it over the gherkins ; when they are cold, seal them from the air. They will be ready to use in about a week. The omission of the sugar and spice will give a good kind of pickled gherkins. Ordinary sized cucumbers can be pickled or spiced in the same way ; the greening with the grape-leaves may be omitted. PICKLED MARTINOES. Choose the vegetable tender enough to admit the head of a pin without much pressure ; wash the pods in cold water, and then let them stand for a week in a brine salt enough to float an egg ; at the end of a week, boil together vinegar enough to cover the pickles, allowing half a cupful of mixed whole spices to a quart of vinegar ; take the pods from the brine, wipe them with a dry towel, lay them in earthen jars, and pour the hot vinegar and spices over them ; when they are cold, cover them, and let them stand until they are saturated with the vinegar, then use them. PICKLED PEACHES. Choose perfectly sound peaches of medium size ; brush them all over with a soft brush. Boil together six quarts of water and a pint of coarse salt, and skim it until it is clear ; then cool it : the quantity may be increased or diminished to suit the quantity of peaches, enough being used to cover the peaches ; but this proportion of salt and water must be observed. When the brine is cold, put the peaches into it, and let them stand forty-eight hours ; then rinse them in clean water, dry them on a soft towel, and stick half a dozen cloves in each one. Boil, and skim till clear, as much vinegar as will well cover the peaches, — the quantity may be gauged by measuring the brine — allowing for each quart of vinegar, four blades of mace and a quarter of a-n ounce of stick-cinnamon ; when the vinegar has boiled about fifteen minutes, put in the peaches, and remove the preserving-kettle containing them to the back of the fire, where its contents will not boilj let the peaches stand in the hot vinegar for five minutes, and then put both peaches and vinegar at once into glass jars, and seal them airtight. RELISHES (HORS-D'ŒUVRES). 265 Sweet pickled peaches are made by allowing a pound of brown sugar to each pint of vinegar, boiling the sugar with the vinegar and spices. PEACH MANGOES.