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Directions For Pickling Recipe

Vinegar for pickling should be good, but not of the sharpest kind. Brass

utensils should be used for pickling. They should be thoroughly cleaned

before using, and no vinegar should be allowed to cool in them, as the

rust formed by so doing is very poisonous. Boil alum and salt in the

vinegar, in the proportion of half a tea cup of salt, and a table

spoonful of alum, to three gallons of vinegar. Stone and wooden vessels

are the only kinds of utensils that are good to keep pickles in. Vessels

that have had any grease in will not do for pickles, as no washing will

kill the grease that the pot has absorbed. All kinds of pickles should

be stirred up occasionally. If there is any soft ones among them, they

should be taken out, the vinegar scalded, and turned back while hot--if

very weak, throw it away, and use fresh vinegar. Whenever any scum

rises, the vinegar needs scalding. If you do not wish to have all your

pickles spiced, it is a good plan to keep a stone pot of spiced vinegar

by itself, and put in a few of your pickles a short time before they are

to be eaten.

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