1903 The still-room by C. Roundell

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 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, 33 D vessels ; if these are unavailable, enamelled iron pans should be used.