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Other Recipes from VEGETABLES PRESERVED IN BRINE

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EARLY FALL VEGETABLES

(Vegetables Preserved In Brine) - (The International Jewish Cook Book)







Take new firkins or large stone jars, and scald them well with boiling
water before using. Vegetables that are boiled before pickling in a
brass kettle always keep their fresh, green color. In salt pickling
cover your jars or kegs with a clean, white cloth, then a cover made of
wood and last a heavy stone to weigh it down. The cloth must be removed
every other day, washed and put back. In doing this, take hold of the
cloth at each corner, so that none of the slimy substance can get into
your pickle, and wash the top and sides of the jar also.











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