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Classic
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page 434
U.--Dried and Pickled Vegetables.
1. Pickling in Kegs and Stone Jars. The kegs should be carefully cleaned with a
whisk broom and then filled with cold water, which must be renewed a few times
during the week. Then scrub them thoroughly, scald with hot water, let them dry
in the air and put them into the cellar, slightly raised from the floor. Before
putting in the vegetables the kegs should be scalded again. Vegetables scalded
before they are pickled should receive the scalding in a copper kettle, which
will give them a nice green color, and this is not by any means deleterious, if
the vegetables are not allowed to remain in the kettle after they are scalded,
but are at once taken out and the water is changed. Should you, never theless,
feel any hesitancy about using a copper kettle, take nickel or enameled ware,
adding a little piece of alum to the water, which will also give the vegetables
a fresh green color. After the vegetables are pickled, they should be covered
with a linen cloth, putting some horseradish leaves or grape leaves on top of
this; at last put in a plate large enough to cover the entire upper surface and
weight it down sufficiently to bring the vegetables under the liquor, bub not
enough to press them. Clean the keg once a week, washing out the cloth every
time. Be careful that there is always sufficient liquor to cover the vegetables,
and if there should not be enough, pour in some (cooled) boiled water after each
cleaning.
If the vegetables were allowed to stand dry, carefully remove all that may have
spoiled before adding any water as above, running the fingers around the
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