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PICKLING
VEGETABLES
FOR
pickling,
the
fruit,
or
leaves,
or
bulbs
should
be
in
perfect
condition
and
thoroughly
cleaned.
Strong
vinegar
of
good
quality
should
be
used,
and
the
spices
should
be
fresh
and
good.
The
mixing
and
heating
of
the
vinegar
is
best
performed
in
unglazed stoneware
vessels
;
if
these
are
unavailable,
enamelled
iron
pans
should
be
used.
Pickling
consists
in
preserving
fruits
or
other vegetable
products
in
spiced
vinegar,
the
details
of
the
process
differing
slightly
according
to
the
product
to
be
pickled.
To
make
the
spiced
vinegar,
place
in
a
stoneware
or
enamelled
boiling-
pan
a
quart
of
strong
vinegar,
from
half
an
ounce
to
four
ounces
of
black
peppercorns,
a
couple
of
ounces
of
crushed
ginger,
and
from
two
to
eight
ounces
of
mustard
seed.
Boil
this
mixture
for
four
minutes.
If
liked,
any
or
all
of
the
following
spices
may
be
added
to,
and
boiled
with,
the
vinegar,
in
addition
to
those
just
named
:
from
one
to
four
blades
of
mace,
from
two
to
ten
cloves,
from
four
to
eight
allspice,
and
from
two
to
eight
grains
of
cayenne
pepper.
Implements,
—
Unglazed
stone
jars
are
of
all
vessels
the
most
suitable
for
the
containing
of
pickles,
both
by
virtue
of
their
chemical
composition,
and
on
account
of
their
pleasant
wholesome
look.
Glass
bottles
are
next
best
for
the
purpose.
In
any
case,
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