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Classic
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page 223
PICKLES.
In making pickles use none but the best cider vinegar, and boil in a porcelain
kettle--never in metal.
A small lump of alum dissolved and added when scalding pickles the first time,
renders them crisp and tender, but too much is injurious. Keep in glass or
stoneware; look at them frequently and remove all soft ones;
if white specks appear in the vinegar, drain off and scald, adding a liberal
handful of sugar to each gallon, and pour again over the pickles;
bits of horse-radish and a few cloves assist in preserving the life of the
vinegar. If put away in large stone jars, invert a saucer over the top of the
pickles, so as to keep well under the vinegar. The nicest way to put up pickles
is bottling, sealing while hot, and keeping in a cool, dark place. Many think
that mustard (the large white or yellow) improves pickles, especially those
chopped and bottled, and mangoes. Never put up pickles in any thing that has
held any kind of grease, and never let them freeze. Use an oaken tub or cask for
pickles in brine, keep them well under, and have more salt than will dissolve,
so that there will always be plenty at the bottom of the cask. All pickles
should be kept from the air as much as possible.
In making sweet pickles, use best brown sugar, "coffee C," or good maple sugar.
PICKLED ARTICHOKES.
Rub off outer skin with a coarse towel, and lay in salt water for a day, drain
and pour over them cold spiced vinegar, adding a teaspoon of horse-radish to
each jar.
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