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Pickles

This is the name given to vegetables or fruit preserved in vinegar. They are used as accompaniments to cold meat, to garnish dishes, and to flavour hashes and sauces. It is generally understood that they can be bought cheaper than they can be made. Nevertheless, there is always a certain amount of satisfaction in using home-made preparations, as by this means the quality of the article can be assured beyond all question, and many ladies take great pride in their store of home-made pickles. In making pickles, care must be taken that the vegetables and fruit used for the purpose are procured at the right season, that they are perfectly sound, not over-ripe, and have been gathered on a dry day. They should be trimmed and wiped before they are used, and not washed, unless they are afterwards to be partially boiled or soaked. The vinegar must be of the best quality. White wine vinegar is generally recommended, for the sake of the appearance, but it is not so wholesome as the best brown vinegar. Metal utensils should never be used in making pickles, as the vinegar acting upon the metal produces a poison. Enamelled or stone vessels and wooden spoons should therefore be used; and the best method that can be adopted is to put the vinegar into a stone jar, and heat it on a stove or hot hearth. Pickles should be kept in glass bottles, or unglazed earthen jars, and should be closely corked, and the corks sealed down, or covered with wet bladder. They should be stored in a dry place. As the vinegar becomes absorbed, more should be added, as it is important that the vegetables should be covered at least an inch above the surface with vinegar. If any of the vinegar is left after the pickle is used, it should be boiled up with fresh spices, and bottled for flavouring sauces, etc. It should be remembered that to boil vinegar is to decrease its strength. If it is wished to hasten the preparation of the pickles, partially boil the vegetables in brine, and let them cool and get quite dry before the vinegar is poured over them.