Never on any consideration use brass, copper, or bell-metal
settles for pickling; the verdigris produced in them by the
vinegar being of a most poisonous nature. Kettles lined with
porcelain are the best, but if you cannot procure them, block tin
may be substituted. Iron is apt to discolour any acid that is
boiled in it.
Vinegar for pickles should always be of the very best kind. In
putting away pickles, use stone, or glass jars. The lead which is
an ingredient in the glazing of common earthenware, is rendered
very pernicious by the action of the vinegar. Have a large wooden
spoon and a fork, for the express purpose of taking pickles out of
the jar when you want them for the table. See that, while in the
jar, they are always completely covered with vinegar. If you
discern in them any symptoms of not keeping well, do them over
again in fresh vinegar and spice.
Vinegar for pickles should only boil five or six minutes.
The jars should be stopped with large flat corks, fitting closely,
and having a leather or a round piece of oil-cloth tied over the
cork.
It is a good rule to have two-thirds of the jar filled with
pickles, and one-third with vinegar.
Alum is very useful in extracting the salt taste from pickles, and
in making them firm and crisp. A very small quantity is
sufficient. Too much will spoil them.
In greening pickles keep them very closely covered, so that none
of the steam may escape; as its retention promotes their greenness
and prevents the flavour from evaporating.
Vinegar and spice for pickles should be boiled but a few minutes.
Too much boiling takes away the strength.