The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1888-08-29
Pickles.

In making pickles, use none but the
best vinegar. Boil in a porcelain kettle
never in metal Pickles should be ex-
amined every month, and soft pieces re-
moved. If there is much tendency to
soften, it is advisable to strain off the
vinegar; add to each gallon cupful OF
sugar and boil it, and return to the
pickle jar while hot. The OCCASIONAL
addition of little sugar keeps pickles
good and improves them. Spices in
pickles should be used whole, slightly
bruised, but preferably not ground; if
ground, they should be tied up in thin
muslin bags. Most pickles, if well
made, improve by age, the sharpness oil
the vinegar passing off and the tiavora
of the spices blending pleasantly to.
gether. Ginger is the most wholesome
spice for pickles, cloves the strongest,
mace, allspice and cinnamon the more
delicate, and of course less of the strong.
est should be used. Never put pickles
in anything that has held any kind OF
grease, and never let them freeze. Before
putting them in vinegar after scalding,
they should be cold and perfectly dry. A
lump of alum the size of a small nutmeg,
to a gallon of cucumbers, dissolved and
added to the vinegar when scalding the
pickles the first time, renders
them crisp and tender, but too much is
injurious. To prevent moulding cut horse.
radish roots in thin slices lengthwise,
and lay halt a dozen or so of these pieces
on the top of each crock of pickles,
allowing them to remain until all the
pickles are used. Grated horseradish
will not do, as it soon loses its strength
aud then ferments.
Home made the Best.-Pickles are not
famous for wholesome qualities, even
when made with the greatest care, but if
they must be eaten, it is best to make
them at home. Those sold in market
are often coored beautiful green with
sulphate of copper, which is deadly Poi,
son, or are cooked in brass or copper yes.
sells, which produce the same result in
an indirect way. Scalding or parboiling
articles to be picked makes them absorb
the vinegar more readily, but does not
add to their crispness.
Sweet Pickles may be made of any fruit
that can be preserved, including the rinds
of ripe melons and cucumbers. The pro.
portion of sugar to vinegar for syrup is
three pints to a quart. Sweet pickles
may be made of any preserves by boiling
over the syrup and adding spices and
vinegar. Examine frequently, and re-
scald the syrup if there are signs of fer
mentation. Plums and other smooth
skinned fruits should be we'll pricked
before cooking. The principal spices
for sweet pickles are cinnamon and
cloves. Use "Cotfee C'' sugar always.
Sweet Eickled Bcets.- Boil them in q
porcelain kettle till they can be pierced
with silver fork. When cool cut length.
wise to size of medium cucumber, boil
equal parts vinegar and sugar, with half
tablespoon ground cloves tied in cloth
to each gallon; pour boiling hot over
the Eeets.
Sweet Cucumber Pickles. Take ripe
cucumbers, cut them lengthwise, fake
out seeds, soak in salt and water twenty
four hours; then soak in vinegar and
water twenty -four hours; drain. Then
make syrup of one quart vinegar, one
pound of sugar, one ounce cinnamon,
and one.half ounce cloves. Boil till ten
der Farm, FIelL and S ockman.