white pepper, salt, ginger, cloves, and cayenne (in the proportion of the last receipt), and after rubbing the walnuts, dry them out of the water, and pour the vinegar over them.
The best are about 4 inches long, and 1 inch in diameter. Put them into unglazed jars, or open pans, and pour salt and water over (¼ lb. salt to a quart of water), cover, and set them by the side, when not convenient for them to stand before the fire; in two or three days they will be yellow; pour off the water, and cover them with scalding hot vinegar: set them again before the fire, and keep them of an equal heat, if possible, for ten days, and they will become green; then pour off the vinegar, and have ready to pour over the gherkins (in jars), the same pickle as that for walnuts, leaving out the eschalots if you choose. The vinegar poured from the gherkins should be bottled, for it will be good cucumber vinegar.
Take off the tops and coats of small round silver button onions, the size of a nutmeg, and put them into a stew-pan three parts full of boiling water; put no more at once than just enough to cover the top of the water. As soon as the onions look transparent, take them up in a sieve, lay them on a folded cloth, whilst you scald the remainder. Make them quite dry with these cloths, then fill the jars three parts full, and pour over them the following pickle, quite hot: to a quart of strong vinegar put 1 oz. allspice, 1 oz. ginger, 1 oz. mace, 1 oz. scraped horse-radish, 1 oz. black pepper, and 1 oz. salt; infuse it by the fire three or four days; when the pickle and the onions are cold, bung the jars, and cover them, first with bladder wetted in vinegar, then with leather.—Or: put the onions into salt and water, change that every day for three days, then put them in a stew-pan with cold milk and water, let that stand over a fire till near to a boil, take out the onions, dry, and put them into jars, and pour a pickle over of good vinegar, salt, mace, and pepper, boiled and become cold.
