Barberries, to pickle.—Choose the barberries when not over-ripe, cleanse them from all leaves, dead stalks, &c., and lay them in a jar with a (very) few cloves, pour a salt and water pickle over them, and when you see a scum rising on them pour off the first pickle, and replace with fresh brine. They need no vinegar, their own acidity being sufficient. (Old-fashioned housewives prepared red currants in the same way.)