Home › Pickles and Catsups › Chapter XXVII-Pickles and Catsups

Chapter XXVII-Pickles and Catsups

N preparing pickles, avoid the use of metal vessels. Pickles kept in them any length of time will become poisonous. Always use the best vinegar, and when it is necessary to boil it, do so in a porcelain kettle or in a stone jar on top of the stove. A small quantity of alum is an improvement to pickles, but too much is injurious. Keep them in either glass or hard stoneware. A few pieces of horseradish root placed among pickles will prevent the gathering of scum on top of the vinegar.