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(Pickling.) - (The Jewish Manual)

The best vinegar should always be used for pickling; in all cases it
should be boiled and strained.
The articles to be pickled should first be parboiled or soaked in
brine, which should have about six ounces of salt to one quart of
The spices used for pickling are whole pepper, long peppers, allspice,
mace, mustard-seed, and ginger, the last being first bruised.
The following is a good proportion of spice: to one quart of vinegar
put half an ounce of ginger, the same quantity of whole-pepper and
allspice, and one ounce of mustard-seed; four shalots, and one clove
of garlic.
Pickles should be kept secure from the air, or they soon become
soft; the least quantity of water, or a wet spoon, put into a jar of
pickles, will spoil the contents.

These are, of all vegetables, the most difficult to pickle, so that
their green colour and freshness may be preserved. Choose some fine
fresh gherkins, and set them to soak in brine for a week; then drain
them, and pour over boiling vinegar, prepared with the usual spices,
first having covered them with fresh vine leaves. If they do not
appear to be of a fine green, pour off the vinegar, boil it up again,
cover the gherkins with fresh green vine leaves, and pour over the
vinegar again. French beans are pickled exactly the same.

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Directions For Pickling

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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Vinegar For Pickling No 1

Take the middling sort of beer, but indifferently hopped, let it work as

long as possible, and fine it down with isinglass; then draw it from the

sediment, and put ten pounds weight of the husks of grapes to every ten

gallons. Mash them together, and let them stand in the sun, or, if not

in summer, in a close room, heated by fire, and, in about three or four

weeks, it will become an excellent vinegar. Should you not have grape

husks, you may take the pressing of sour apples, but the vinegar will

not prove so good either in taste or body. Cyder will make a decent sort

of vinegar, and also unripe grapes, or plums, but foul white Rhenish

wines, set in a warm place, will fine, naturally, into good vinegar.

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