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Classic
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page 107
PICKLES
HINTS ON THEIR MANAGEMENT
Pickles should always have vinegar enough to cover them; those intended for
immediate use should be kept in wide-top stone-ware jars. Keep a cloth folded
upon the pickles, and the jar covered with a plate or wooden vessel; they should
occasionally be looked over, and the softest and least likely to keep, used
first. Pickles intended for use the following summer should be assorted from the
remainder when first made; choose those most firm, and of equal size; put them
into stone, or glass-ware, with fresh vinegar to cover them; cover the vessel
close, with several thicknesses of paper, or a tin cover, or if wide-mouthed
bottles are used, cork them tightly.
Cucumbers may be put down in a strong salt and water brine, to be greened and
pickled as they are wanted. Keep them under the brine. When wanted, freshen them
in two or three changes of water, for two or three days, until by cutting one
open, you find it but little salt; then pour scalding vinegar over them three
times, and keep them covered; add spices and seasoning to the vinegar, to suit
the taste.
The vessels in which pickles have been, whether of glass, wood, or stone, will
never be fit for preserved fruit; they will surely spoil if put in them. After
pickles are used, throw out the vinegar, wash the vessels first in cold water,
then pour hot water into them, cover and let it remain until cold, then wash,
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