Cassell's dictionary of cookery

Pickles. — This is the name given to vegetables or fruit preserved in vinegar. They are used as accompaniments to cold meat, to garnish dishes, and to flavour hashes and sauces. It is generally understood that they can be bought cheaper than they can be made. Nevertheless, there is always a certain amount of satisfaction in using home-made preparations, as by this means the quality of the article can be assured beyond all question, and many ladies take great pride in their store of home-made pickles. A great outcry was raised some years ago about the unwholesomeness of pickles, and attention was called to the fact that most of those ordinarily sold were positively pernicious, because the vinegar used in making them was boiled in copper vessels. This evil has now been, to a great extent, remedied ; and it may be reasonably assumed that pickles which are sold by respectable dealers have been properly prepared. At the same time, for safety's sake, the rule should be laid down that all pickles which are beautiful and brilliant in colour and appearance should be avoided, as this is a certain sign that the vinegar used has been boiled in a metal pan. In making pickles, care must be taken that the vegetables and fruit used for the purpose are procured at the right season, that they are perfectly sound, not overripe, and have been gathered on a dry day. They should be trimmed and wiped before they are used, and not washed, unless they are afterwards to be partially boiled or soaked. The A'inegar must be of the best quality. "White wine vinegar is generally recommended, for the sake of the appearance, but it is not so wholesome as the best brown vinegar. i\Ietal utensils should never be used in making pickles, as the vinegar acting upon the metal produces a poison. Enamelled or stone vessels and wooden spoons should therefore be used ; and the best method that can be adopted is to put the vinegar into a stone jar, and heat it on a stove or hot hearth. Pickles should be kept in glass bottles, or unglazed earthen jars, and should be closely corked, and the corks sealed down, or covered 'with wet bladder. They should be stored in a dry place. As the vinegar becomes absorbed, more should be added, as it is important that the vegetables should be covered at least two inches above the surface with vinegar. If any of the vinegur is left after the pickle is used, it should be boiled up with fresh spices, and bottled for flavouring sauces, &c. It should be remembered that to boil vinegar is to decrease its strength. If it is ■wished to hasten the preparation of the pickles, so that they may be quickly readj' for use, partially boil the vegetables in brine, and let them cool and get quite dry before the vinegar is poured over them. The following list gives the best time for making pickles : — Artichokes . . July and August. Cabbage, Red . . August. Cabbage, White . September andOctober. Capsicums, Red, Yel- The end of July and LOW, AND GrEEX . August. Cucumbers French Beani- Garlic Gherkins . Horseradish Cauliflowers . . July and Aug-ust. Chillies . . . The end of July and August. . The middle of July and August. . July. . MidsummcrtoMichaelmas. . The middle of July and