All pickles should be preserved in unglazed earthenware jars, carefully corked, and tied over with a bladder to exclude air. The vinegar used for preparing them should always be heated in an unglazed earthenware pan, it should never be suffered to boil, but poured over the substance to be pickled, just when it begins to simmer. The spices may be simmered with the vinegar. PICKLED RED CABBAGE. Put sliced red cabbage into a stone jar, and strew amongst it common salt; then heat vinegar nearly to a boiling point, and pour it over the cabbage, in a sufficient quantity to cover the sliced leaves. It is customary to add long pepper, allspice, and ginger, to the vinegar, which impart to the pickle a pungent taste. A small quantity of powdered cochineal is also frequently added, with an intent to give to the cabbage a beautiful red colour; the cochineal should be strewed amongst the sliced leaves previous to the infusion of the vinegar; two drachms are sufficient to one pound of cabbage. Red beet root is employed for a similar purpose, but the former pigment, which is perfectly harmless, is preferable. When the pickle is cold, it should be tied over with a bladder skin to exclude the air. PICKLED ONIONS. For this pickle the small white round onions, of the size of a child’s playing marble, are usually chosen. Having peeled off the exterior brown coat of the onions, simmer them in water, till their outer layers have acquired a semi-transparency, (not longer), then strain off the water, and suffer the onions to dry; put them into an unglazed earthen jar and pour over them so much colourless vinegar, previously heated nearly to the boiling point, as will cover them. The seasoning spices usually added are white pepper, ginger root, white mustard seed, mace, and salt. PICKLED WALNUTS. Take unripe walnuts; run a large needle through each in several places; suffer them to macerate for ten or twelve days, in a strong brine of common salt. When this has been done, decant the brine, transfer the walnuts into a stone jar, and pour vinegar, previously heated nearly to the boiling point, over them, in a sufficient quantity to cover them. They may be seasoned with long pepper, capsicum, ginger, mustard seed, mace, and pimento. These substances should be simmered with the vinegar for a few minutes. The walnuts will not be fit for use till when about six months old. PICKLED CUCUMBERS. Perforate fresh gathered cucumbers, with a needle, or fork, put them into a stone jar, and pour over them boiling hot vinegar. Season with salt, pimento, long pepper, and ginger. These substances should be simmered with the vinegar for a few minutes. To this pickle is sometimes intentionally given a lively green colour, by copper, and numerous fatal consequences are known to have ensued from the use of such a practice.[36] [36] Treatise on the Adulteration of Food and Culinary Poisons, 1821.--“Poisonous Pickles.”