The Institutes of Akbar 52: G. Pickles.

52

Sour limes, per sér, 6 d. Pickled quinces, per sér, 9 d. Lemon-juice, do. 5 d. Do. garlic, do. 1 d. Wine vinegar, do. 6 d. Do. onions, do. ½ d. Sugarcane vinegar, do. 1 d. Do. badinján (egg-plant,) do. 1 d. Pickled ashtarghár, do. ½ d. Do. raisins & munaqqa, do. 8 d. Mangoes in oil, do. 2 d. Do. kachnár, do. 2 d. Do. in vinegar, do. 2 d. Do. peaches, do. 1 d. Lemons in oil, do. 2 d. Do. sahajnah (horse-raddish), 1 d. Do. in vinegar, do. 2 d. Do. karil buds (capparis), do. ½ d. Do. in salt, do. 1½ d. Do. karil berries, do. ½ d. Do. in lemon-juice, do. 8 d. Do. siran, do. 2½ d. Pickled ginger, 2½ d. Do. mustard, ½ d. Adarshákh, do. 2½ d. Do. téri (a kind of cucumber,) ½ d. Turnips in vinegar, do. 1 d. Do. cucumbers, do. ½ d. Pickled carrots, do. 3½ d. Do. bédrang, (gourd) do. ½ d. Do. bamboo, do. 4 d. Do. kachálú, do. ½ d. Do. apples, do. 8 d. Do. raddishes, do. ½ d.