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General Directions

(Pickles.) - (The Lady's Own Cookery Book)







Stone jars, well glazed, are best for all sorts of pickles, as earthen

vessels will not resist the vinegar, which penetrates through them.



Never touch pickles with the hand, or any thing greasy; but always make

use of a wooden spoon, and keep them closely tied down, in a cool, dry

place.



When you add vinegar to old pickles, let it boil, and stand till cold

before you use it: on the contrary, when you make pickles, put it on the

ingredients boiling and done with the usual spices.











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