India Pickle. No. 3.
Boil one pound of salt, four ounces of ginger, eight ounces of shalots or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and six quarts of good vinegar. When cold, you may put in green fruit or any vegetable you choose, fresh as you pick them, only wiping off the dust. Stop your jar close, and put in a little turmeric to colour it.