Indian Pickle

Ingredients

• 1 pound white ginger
• 1 pound garlic
• 1 pound small white cabbages
• 1 pound cauliflower
• 1 pound celery
• 1 pound young French beans
• 1 pound elder shoots
• 1 pound apples
• 1 pound cucumbers
• coarse sea salt
• 1 ounce turmeric
• 1 quart vinegar

Directions

1. Soak the ginger in water overnight, then scrape and slice it.

2. Salt the ginger in a pan until ready to use.

3. Peel, slice, and salt the garlic for three days, then dry it in the sun.

4. Salt and dry long pepper in the same way.

5. Quarter the small cabbages, salt for three days, squeeze, and dry in the sun.

6. Cut the cauliflower into branches, remove greens from radishes, and cut celery into three-inch lengths.

7. Slice or quarter the apples and cucumbers, then salt, drain, and dry in the sun.

8. Pour boiling vinegar over the cucumbers, drain after twelve hours without using salt.

9. In a large stone jar, combine the spices, garlic, mustard seed, and enough vinegar for the vegetables.

10. When the vegetables are ready, place some in a two-quart stone jar and pour over one quart of the prepared vinegar mixture.