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Susan Gilbert's late nineteenth century British cookery manuscript
Page 122
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To pickle Nasturtions. Gather them young, lay them with salt and water, over night, drain them and cover them with hot vinegar boiled with the best ginger, a little black pepper, and a couple of capsicums put in the jar will be a great improvement. To pickle Onions. In the Month of September choose the small white round onions, take off the brown skin, have ready a tin stew-pan of boiling water, throw in as many as will cover the top, as soon as they look clean on the outside, take them with a slice as quick as possible, lay them on a cloth, cover them close with another let them be till cold, then put them into a jar, and pour over them the best vinegar just hot, but not boiling, when cold cover them close, should the outer skins shrivel peel them.
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To pickle Nasturtions. Gather them young, lay them with salt and water, over night, drain them and cover them with hot vinegar boiled with the best ginger, a little black pepper, and a couple of capsicums put in the jar will be a great improvement. To pickle Onions. In the Month of September choose the small white round onions, take off the brown skin, have ready a tin stew-pan of boiling water, throw in as many as will cover the top, as soon as they look clean on the outside, take them with a slice as quick as possible, lay them on a cloth, cover them close with another let them be till cold, then put them into a jar, and pour over them the best vinegar just hot, but not boiling, when cold cover them close, should the outer skins shrivel peel them.
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