Pickled Vegetables

Ingredients

• 276 young French beans
• elder shoots
• apples
• cucumbers
• coarse sea salt
• boiling vinegar
• spices
• garlic
• ¼ pound mustard seed
• 1 ounce turmeric
• 2 ounces flour of mustard

Directions

1. Cut apples and cucumbers into slices or quarters. Salt, drain, and dry them in the sun.

2. Pour boiling vinegar over the cucumbers and drain them after 12 hours without adding salt.

3. In a large stone jar, combine spices, garlic, mustard seed, and enough vinegar for pickling.

4. Add turmeric and prepare for the vegetables once dried.

5. Place some vegetables in a 2-quart stone jar and pour 1 quart of boiling vinegar over them.

6. The next day, remove the vegetables, drain them, and place them in a large stock jar.

7. Boil the vinegar and pour it over more vegetables, letting them sit overnight.

8. Repeat until all vegetables are cleaned. For every gallon of vinegar, mix in 2 ounces of flour of mustard gradually with a little hot vinegar.

9. Ensure the vinegar is scalded and cooled before adding to the spice mixture.

10. Seal the jar tightly. This pickle will be ready in a year, but a small jar can be ready in two weeks by scalding the cauliflower after salting and drying, then pouring the hot spiced vinegar over it.