Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

Virginia Yellow Pickles

To two gallons of vinegar, put one pound of ginger, quarter of a pound of black pepper, two ounces of red pepper, two of cloves, a tea-cup of celery seed, a pint of horse-radish, a pint of mustard seed, a few onions or garlic, and three ounces of turmeric to turn them yellow. The above ingredients should be mixed together in a jar, and set in the sun by the first of July, tied up close, with a block over each jar to keep out the rain. Put whatever you intend to pickle in salt and water for two or three days; then pour boiling salt and water on them; wash them and drop them in the jars of vinegar.

You can pickle any thing in this way but walnuts. The same pickle, by adding more vinegar to it, will do for two years; if the jars are set by a fire, a much less time will do to take the strength out of the spices; the turmeric should be tied up in a bag.