. Godey's lady's book . RECEIPTS. 895 Qtttiyts, $&. OBSEEVATIONS ON PICKLES. The strongest vinegar must be used for pickling; itmust not be boiled, or the strength of the vinegar andspices will be evaporated. By parboiling the pickles inbrine, they will be ready in much less time than theyare when done in the usual manner, of soaking them in-cold salt and water for six or eight days. When takenout of the hot brine, let them get cold and quite dry be-fore you put them into the pickle. To assist the preservation of pickles, a portion of saltis added, and for the same purpose, and to give flavor,
. Godey's lady's book . RECEIPTS. 895 Qtttiyts, $&. OBSEEVATIONS ON PICKLES. The strongest vinegar must be used for pickling; itmust not be boiled, or the strength of the vinegar andspices will be evaporated. By parboiling the pickles inbrine, they will be ready in much less time than theyare when done in the usual manner, of soaking them in-cold salt and water for six or eight days. When takenout of the hot brine, let them get cold and quite dry be-fore you put them into the pickle. To assist the preservation of pickles, a portion of saltis added, and for the same purpose, and to give flavor,long pepper, black pepper, allspice, ginger, cloves,mace, garlic, eschalots, mustard, horseradish, and cap-sicum. The following is the best method of preparing thepickle, as cheap as any, and requires less care than anyother way: Bruise in a mortar four ounces of the abovespices, put them into a stone jar with a quart of thestrongest vinegar, stop the jar closely with a bung,cover that with a bladder soaked with pic
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Keywords: ., bookcentury1800, booksubject, booksubjectarts, booksubjectcostume
