9.  Beans. Take such as are fresh, young, and approaching their full Growth.  Put them into a strong Brine of White-Wine Vinegar and Salt able to bear an Egg.  Cover them very close, and so will they be preserved twelve Months:  But a Month before you use them, take out what Quantity you think sufficient for your spending a quarter of a Year (for so long the second Pickle will keep them sound) and boil them in a Skillet of fresh Water, till they begin to look green, as they soon will do.  Then placing them one by one, (to drain upon a clean course Napkin) range them Row by Row in a Jarr, and cover them with Vinegar, and what Spice you please; some Weight being laid upon them to keep them under the Pickle.  Thus you may preserve French-Beans, Harico’s, &c. the whole Year about.

10.  Broom-Buds and Pods. Make a strong Pickle, as above; stir it very well, till the Salt be quite dissolved, clearing off the Dregs and Scum.  The next Day pour it from the Bottom; and having rubbed the Buds dry pot them up in a Pickle-Glass, which should be frequently shaken, till they sink under it, and keep it well stopt and covered.

Thus may you-pickle any other Buds. Or as follows:

11. Of Elder. Take the largest Buds, and boil them in a Skillet with Salt and Water, sufficient only to scald them; and so (being taken off the Fire) let them remain covered till Green; and then pot them with Vinegar and Salt, which has had one Boil up to cleanse it.

12.  Collyflowers. Boil them till they fall in Pieces:  Then with some of the Stalk, and worst of the Flower, boil it in a part of the Liquor till pretty strong:  Then being taken off, strain it; and when settled, clear it from the Bottom.  Then with Dill, Gross Pepper, a pretty Quantity of Salt, when cold, add as much Vinegar as will make it sharp, and pour all upon the Collyflower; and so as to keep them from touching one another; which is prevented by putting Paper close to them.

Cornelians are pickled like Olives.

13.  Cowslips. Pick very clean; to each Pound of Flowers allow about one Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a Syrup, and cover it scalding-hot.  Thus you may pickle Clove-gillyflowers, Elder, and other Flowers, which being eaten alone, make a very agreeable Salletine.

14.  Cucumbers. Take the Gorkems, or smaller Cucumbers; put them into Rape-Vinegar, and boyl, and cover them so close, as none of the Vapour may issue forth; and also let them stand till the next day:  Then boil them in fresh White-Wine Vinegar, with large Mace, Nutmeg, Ginger, white Pepper, and a little Salt, (according to discretion) straining the former Liquor from the Cucumbers; and so place them in a Jarr, or wide mouthed Glass, laying a litle Dill and Fennel between each Rank; and covering all with the fresh scalding-hot Pickle, keep all close, and repeat it daily, till you find them sufficiently green.