The best vinegar should always be used for pickling; in all cases it
should be boiled and strained.
The articles to be pickled should first be parboiled or soaked in
brine, which should have about six ounces of salt to one quart of
The spices used for pickling are whole pepper, long peppers, allspice,
mace, mustard-seed, and ginger, the last being first bruised.
The following is a good proportion of spice: to one quart of vinegar
put half an
ounce of ginger, the same quantity of whole-pepper and
allspice, and one ounce of mustard-seed; four shalots, and one clove
of garlic.
Pickles should be kept secure from the air, or they soon become
soft; the least quantity of water, or a wet spoon, put into a jar of
pickles, will spoil the contents.

These are, of all vegetables, the most difficult to pickle, so that
their green colour and freshness may be preserved. Choose some fine
fresh gherkins, and set them to soak in brine for a week; then drain
them, and pour over boiling vinegar, prepared with the usual spices,
first having covered them with fresh vine leaves. If they do not
appear to be of a fine green, pour off the vinegar, boil it up again,
cover the gherkins with fresh green vine leaves, and pour over the
vinegar again. French beans are pickled exactly the same.