Title: Green Pickles
Categories: Pickle
Yield: 4 Servings

Text

Put a quarter of a pound of salt, two tablespoonfuls of cayenne pepper, one ounce ginger, one ounce of white pepper, two ounces of shallots, into two quarts of best cider vinegar; boil it a shot time, cool, and then pour over any freshly gathered vegetables or fruits which you desire to pickle. Cover closely. Set in a cool, dark place.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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