Pickles, &C

Ingredients

• sound vegetables
• common alegar or vinegar
• spices

Directions

1. Trim and wipe the vegetables carefully.

2. Wash only those that will be steeped or parboiled.

3. Heat the vinegar until scalding hot and let it cool.

4. Ensure the pickles are fully covered with vinegar in a stone jar.

5. Seal the jar tightly with a cork and cover it with bladder or leather.

6. For quicker pickling, parboil the vegetables in brine instead of soaking them in cold salt water.