After pickles have been processed sufficiently, drain them well and cover
them at once with vinegar. A 45 or 50 grain vinegar usually gives all the
sourness that is desirable. If, however, very sour pickles are preferred,
it would be well to use at first a 45-grain vinegar, and after a week or
10 days transfer the pickles to a vinegar of the strength desired. As
the first vinegar used will in all cases be greatly reduced in strength
by dilution with the brine contained in the pickles, it will be necessary
to renew the vinegar after a few weeks. If this is not done and the
pickles are held for any length of time they may spoil.
The best containers for sour pickles are stone jars, or, for large
quantities, kegs or barrels. Covered with a vinegar of the proper
strength, pickles should keep indefinitely.