TO MAKE YELLOW PICKLE.
Put all the articles intended for the yellow pickle in a pot, and pour on them boiling salt and water—let them stand forty-eight hours, take advantage of a clear hot day, press the water from the articles, and lay them to dry in full sunshine, on a table covered with a thick soft cloth, with the corners pinned securely, that they may not blow up over the things—the cloth absorbs the moisture; and by turning them frequently on a dry place, they become white, and receive the colour of the turmeric more readily—one day of clear sunshine is enough to prepare them for the first vinegar. When dried, put them in a pot of plain cold vinegar, with a little turmeric in it—let them remain in it two weeks to draw off the water from them, and to make them plump—then put them in a clean pot, and pour on the vinegar, prepared by the following directions—this is the most economical and best way of keeping them—mix the turmeric very smoothly, before you add it to your pickles.
TO MAKE GREEN PICKLES.
Put the articles you intend to pickle, in a pot—and cover them with boiling salt and water: put a thick cloth on the top, and then a plate that will fit it—let it stand till the next morning, then pour off the salt and water, boil it again, and cover them as before; do this until your pickles are a good green—then put them in plain cold vinegar, with some turmeric in it; and at the end of a fortnight, put them up, as you do the yellow pickle.
