hot over them, cover tight with a cloth, and let stand a week, then
boil the pickle, and let stand a week again, and boil again, when
cold, cover closely.


299. BEANS AND FRENCH BEANS PICKLED

Lay them in salt and water for nine days; then add a little vinegar
and boil them in the liquor; when they become green strain them,
wipe them dry, and put the beans into the jar; boil some vinegar,
ginger, mace, pepper, cloves, and mustard seed, all bruised, and
while hot pour it on the beans; cover them close when cold.


300. TO PICKLE RED CABBAGE

Take the quarter of a purple head of cabbage, cut out the stalk,
then slice it down endways, put them on a drying sieve, sprinkle
each layer of cabbage with salt, which let lay and drain for two or
three days, then put into a jar, boil some vinegar with spice tied
up in a muslin bag, cut a beet root of good colour into slices; the
branches of cauliflower cut off after it has lain in salt will look
and be of a beautiful red; put it into a stone jar and pour boiling
vinegar over it.


301. TO PICKLE CUCUMBERS

Lay them upon dishes, sprinkle salt over them, let them lie a week,
drain then off, and put them into stone jars, pour boiling vinegar