Edgefield advertiser. [volume] (Edgefield, S.C.) 1836-current, 1866-08-01
Piekles,-.RuIes te.be ObserTed.

really diffienlt to obtain it pure. The
success of your pickle depends on the
goodness of your yinegaF.
Use glass bottles. or stone jars for your
pickles: if earthen jars, they must be
uanglazed, as the vinegar, acting upon the
glazing, produces a mineral poison. Use
sauce pans lined with earthen ware. or
stone pipkins, to boil your vinegar in.
If YOU are compelled to use tin, do not
let yonr vinegar remain III it one moment
longer than actually necessary; employ
also wooden knives and forks in the pre-
paration Of your pickles. Fill your jars
three parts full with the articles to be
picked, and then add vinegar up to the
neck of the jar or bottle.
When, greening, keep the pickles Gov
cred down, or the evaporation Of the
stream will injure the coior; little alum
may be added to crisp the pickles, but it
should be very, small, in proportion to
the quantity, or it will give very disa.
greeable flavor.
Pickles should be occasionally looked
over. that the softest and chose least likely
to keep we'll may be used first. Store pick
les, or those intended foruse the follow
ing summer, should be assorted from the
remainder when first made; choose those
most firm; put them into stone or glass
ware, with fresh vinegar to cover them
cover the vessel close.
Beans, radish pods, tomatoes, small
cucumbers, greenplums, and nasturtiums
may be put in jer together for assorted
pickles, with few onions, if liked. Five
or six peppers amongst two or three hun
ired cucumbers, will make them suifi-
ciently strong. Should the vinegar on
pickles become white or weakened, turn
it off, .scald and skim5a and return it to
them either hot or cold.
CucuMBERs-.YouNc.-.Choosc nice
young gherkins, lay them upon dishes,
sprinkle salt over them, let them lie q
q week, drain them of. and put them
into stone jars; pour boiling vinegar ever
them, place them near the fire, cover
them well with vine leaves, and if not q
good green, pour off the vinegar and boil
it again; sofer them with fresh vine
leaves and continue doing so until they
are good color, as to maker better
green you must use metaEstewpan or
brass skillets, which are poisonous.
Use wooden spoons with holes; to dish
all pickles, keeping them always well
covered and from air. Another method
Of picking cucumbers, which is good, is
to put them in salt and water, as you
pick. them, changing the salt and water
once in three or four days. When you
have done collecting your cucunbers for
picking, take them out of the salt and
water, and turn on scaldlng hot vinegar,
with ssslum, silt and dpepper eornsipssiit. !,
BEANS, SsAP-PIcKLEp.-Lay them in
salt and water for nine days, then add q
little vinegar and boil them in:the liquor;
when they become green, drain them,
wipe them dry, and put the beans into a
Jar ;. boil some vinegar, ginger, mace,
pepper, cloves, and mustard seed, all
bruised, and while hot pour it on the
beans: cover them close when cold.
PEAoHRs.-Take of full growth, ripe,
but not soft wipe them with flannel
cloth, or pare them ;.stick three or four
cloves into each peach; lay them ina
stone jar. Put half pound of sugar to
quart of good vinegar, add cinnamon
and other spices to the taste; let the vine
gar come to boil, skim and pour it on
the peaches. Let them stand two weeks,
then pour off the vinegar and boil it, and
pour it on again, and they are then fit for
use. 10 e-s
ONIONS, 7o,P PIcKlE.-Peel the onions
ill they look white; boil some strong
salt and water, and pour it over them
LET them stand in this twenty.four hours
keep the vessel .clasely,copered to retain
sbe steam; after that time wipe tho onions
cutie dry, and when, they are cold, pour
bollnE vinegar, with ginger and white
psbpef. 6sef ttisrrt.s tske ',are the vinegar
al Ways cuvgFs Gle ofichs. ).
Easr trniA. PiuHtE.--Chop cabbage
fine, leaving eat the stalks, together with
three or four. onions, root Of horse.
radish, and.a couple efSgreelTpeppers to
each cabbage. Soak the whole in salt
aud rwater three q four days SPICE
some yinegaraegery strong with mace,
Cloves, allsplcei and cinnamon. - rHeati it
scaldina hot add alum and salt, and.turn
it on the cabbage, onions and pepper,
whiehshoGld pjtesxSiSasly have all the brine
drsined from them: This pickle will be
f. m eas in the course of three or four |