Vinegar for Green or Yellow Pickle

Ingredients

• 1 pound ginger
• 1 pound horse-radish
• 1 pound mustard seed
• 1 ounce long pepper
• 1 ounce mace
• 1 ounce nutmegs
• 2 gallons vinegar

Instructions

1. Place all the spiced ingredients in a pot and pour two gallons of strong vinegar over them. Let the mixture stand for twelve months, stirring very frequently throughout.
2. When you use this prepared vinegar for pickles, add two gallons more vinegar along with some mace and nutmegs, and keep it to age for another year.
3. When pouring the prepared vinegar away from the solids, do so very carefully so that it remains quite clear.
4. Note: Pickles keep much better when the vinegar is not boiled. Should green pickles at any time lose their colour, it may be restored by adding a little more turmeric. All pickles are best when one or two years old.