Observations on Pickles

Ingredients

• a small piece of alum in each jar will make the pickles firm
• one tablespoonful of sugar to each quart of vinegar will be found a very great i
• one moment when it is off the fire

Directions

1. Glass or stone jars are preferable to any other; a small piece of alum in each jar will make the pickles firm and crisp. One tablespoonful of sugar to each quart of vinegar will be found a very great improvement to all pickles. Always use the very best cider or wine vinegar.

2. Keep your pickles well covered with vinegar. If you use ground spices, tie them up in thin muslin bags. Pickles, well made, are better when a year old than at the end of six months,

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8. Enamelled kettles should always be used in prefer- ence to those of brass or copper, as the verdigris pro- duced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporaticn,

9. If you boil pickles in bell-metal, do not let them stand in it one moment when it is off the fire; and see for yourself that it is perfectly clean and newly scoured before the vinegar is put in.

Nutrition, whole recipe (rough)

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Sugar	1 tbsp (12.5g) granulated	49
Vinegar	1 tbsp (15ml) distilled	3

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.