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Food
1860
Pickles, to put up, which retain the flavor of the cucumber
When your cucumbers
have grown to a proper size for pickling,
say 3 to 5 inches in length, pick and rinse them, then put them
into brine for 24 hours only, and rinse off again and put them into
vinegar, and as soon as the water is well out of the pickles
which you will know by the weakness of the vinegar, then pour
it off and put on new of the same kind, and you will have pickles
which are nice and brittle, while those kept all the fall in brine,
then soaked and scalded, will not digest any more easily than a
bit of India-rubber, and one is as fit to eat as the other.
And if it was
generally known that the greenness of pickles was
caused by the action of the vinegar on the copper kettle, producing
a poison, virdigris, in which they are directed to be scalded,
I think no one would wish to have a nice looking pickle at the
expense of health; if they do, they can continue the bad practice
of this scalding, if not, just put your vinegar on cold and add
your red peppers, or cayenne’s, cloves, and other spices as
desired; but the vinegar must be changed once as the large amount
of water in the cucumber reduces the vinegar so much that this
change is absolutely necessary, and if they should seem to loose
their sharp taste again, just add a little molasses, or spirit,
and
all will be right.
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