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Updated: May 6, 2025
To pickle Broom-Buds: Put your broom-buds into little linnen-bags, tie them up, and make a pickle of bay-salt and water boiled, and strong enough to bear an egg; put your bags in a pot, and when your pickle is cold, put it to them; keep them close, and let them lie till they turn black; then shift them two or three times, till they change green; then take them out, and boil them as you have occasion for them: when they are boiled, put them out of the bag: in vinegar they will keep a month after they are boiled.
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