The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1888-06-22
FARMERS COLUMN.
HOW TO uAxr PICKLES.

HOW 70 MAXI PICKLES.
As promised some time ago to
give the manner Of curing pickles. and
fitting them for the table after curing.
Twill redeem the pledge now.
The time for picking should COM
mence when the cucumbers are about
the size of the little finger, or any size
that is desired. They should be pick.
ed every day and put into what ever
you wish to pack them in. After the
picking is done for the day, take a
common wooden pail fill it with water,
take common dipper fill it with salt,
put it in the pail stir it up well and
turn it over the cucumbers being care
full to start what: salt would settle in
the bottom to 60 with the water.
This should be done every time new
are added If it doesn't need
the quantity of brine named above 1t
should be mixed in the same proper.
ton, viz: a pint of salt to a gallon of
water.
Be careful to cover the cucumbers
well with the brine.
A board should be put on top and
weighted down to keep the pickles un-
der the brine couple of inches. as the
scum that raises on top Of the brine
will rot them If allowed to come in
contact with them.
This scum should be skinned off
every time new pickles are added.
The salt to use, If it can be had, is
Ohio River or New York salt, as the
Michigan salt has 80 much lime in it
that it is likely to eat the rind off the
pickles.
Pickles put down as above directed
will keep the year round.
They should not ut..down in dry
salt, being IS per cent. water, the salt
draws the water from them and leaves
them tough and flabby.
To prepare the sailed pickles for
table use, take them out of the brine
put in q crock or other dish, q crock
being the best, as the salt will not af-
feet it, cover with water, set on the
stove and let it come almost to a boil,
pour off and add more water.
This should be done two or three
times until the salt is out of it, as il
will kill the effect of the vinegar.
After the salt is out put the vinegar
into porcelain kettle or crock, add
such spices as are desired, red pepper
is commonly used, put in the pickles
set on the stove and let it come very
slowly to almost boil as before, take
Off'and pour the whole into whatever
you wish to keep them in. In a few
days they will be ready for use. A
very little alum may be added to make
them hard. It should be put in when
the vinegar is put into the kettle or
crock. 1t should be used with a great
deal of care as it is poison. Its only
use is to make them firm and solid.
fit is desired to have them greened
put the vinegar into copper kettle
instead of the others or q small piece
of copper put into the other dishes will
have the same effect. 1t should never
be done, however, as it adds nothing
but color and is unhealthy. Many
dealers will not keep "gresned" pickles
A small bag of mustard seed put into
the vessel where they are kept will
keep the vinegar sweet. Should it be-
come bad it should be poured off and
good vinegar put in its place. A weight
should be kept on them to keep them
under.
If the above directions are followed
you will have as nice pickles as you
can buy at the stores.
Good white wine vinegar is the best
it can pc got. The acid vinegars are
not fit for use anyway and will not
keep pickles. Cider is often not strong
enough or is too strong, In the first
case the pickles will not keep we'll; in
the second it will eat into the pickle.
1t may be weakened with water when
too strong,
Hoping that the knowledge hereby
impaired may add interest TO the
Farmers Column I have taken the
trouble to give it your readers at the
same time adding that pickle is unfit
to eat however made.
Salem. L. B. PEARSON,