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Vinegar, Pickles, and Pickling: Store

Or some authorities recommend that the brine be poured off, heated, and again poured over the pickles each day for a week or more, or every To Store Pickles. - Wooden tubs or casks are to be preferred for storing pickles in large quantities, or glass bottles or fruit jars for the finer qualities. There is an advantage in small bottles, crocks, or jars as only a small quantity need be opened at a time.

Porcelain, graniteware, aluminum, or new tinware are the most suitable vessels in which to heat the vinegar and the brine. Anything that has held grease will spoil pickles.

If packed in wide-mouthed glass bottles or fruit jars, seal tightly, or cork and cover the corks with melted paraffin or other bottle wax. But if the pickles are laid down in jars or kegs they should be looked over occasionally, and if any of them are soft they should be removed, the vinegar turned out, scalded, and again poured over the pickles. There must be sufficient vinegar to cover the pickles thoroughly, and it must be of at least medium strength. If the vinegar becomes weak, pour out and replace with fresh vinegar scalding hot. The addition of a little sugar when the pickles are looked over helps to keep them and improves their flavor. By the blending of the flavors of the various ingredients, pickles, if properly laid down, should improve with age.

Store pickles in a cold place, as if they are kept too warm they may be attacked by the small fly so familiar in autumn.

Or to lay down pickles permanently in brine, cover them with boiling water and let stand until they are cold. Drain thoroughly. Put a layer of dry salt in the bottom of the barrel, put down a layer of pickles, cover with dry salt, and so continue. Add no water. Put a weight above them and their juice will furnish the necessary moisture to dissolve the salt and make sufficient brine to cover them.