India Pickle
For this pickle you may use a variety of young fruits and vegetables. For instance, red cherries, grapes, plums, apricots, young peaches, or lemons, limes, button-tomatos, cauliflowers sliced, white cabbage sliced, hard-boiled eggs sliced, little onions, nasturtions, small cucumbers, &c. Having nicely prepared these things, put them all together into a large porcelain kettle, and scald them in a strong brine made in the proportion of a quarter of a pound of fine salt to a quart of boiling water. Pour it hot over the pickles, and let them remain in it till next day. Then take them out, and drain off all the brine through a sieve. Spread them out (so as not to touch,) on large flat dishes or old japan servers, and set them in the hot sun for three or four days; carefully taking them in at evening, and if the weather becomes damp or cloudy. Afterwards put them into a cullender or sieve, wash them well through cold water, and then wipe them all dry with a coarse cloth. Put them into a large pan. Mix together a quarter pound of grated horse-radish, sliced; two cloves of garlic; half a hundred small white onions; two ounces of mace; a quarter of a pound of ground ginger; two nutmegs, powdered; two pounds of powdered loaf sugar; half a bottle of the best ground mustard; half a pound of yellow mustard seed, and an ounce of turmeric powder, which must on no account be omitted, as a yellow tinge is indispensable to this pickle. Mix all the seasoning with sufficient excellent cider vinegar to render it liquid, and pour it over the pickles in the pan, and then stir them up from the bottom. Let the whole rest till cold. Then transfer it to stone jars. Have ready some more vinegar, pour it boiling hot on the pickles, &c., but do not fill up to the top, as they expand and rise.