Lab
Library
Journal
Shop
Sign in
to keep
Share image
1
1036
Enquire within upon everything
·
Robert Kemp Philp
596
1656.
Pickling.
There
are
three
methods
of
pickling;
the
most
simple
is
merely
to
put
the
article
into
cold
vinegar.
The
strongest
pickling
vinegar
of
white
wine
should
always
be
used
for
pickles;
and
for
white
pickles,
use
distilled
vinegar.
This
method
may
be
recommended
for
all
such
vegetables
as,
being
hot
themselves,
do
not
require
the
addition
of
spice,
and
such
as
do
not
require
to
be
softened
by
heat,
as
capsicum,
chili,
nasturtiums,
button-onions,
radish-pods,
horseradish,
garlic,
and
shalots.
Half
fill
the
jars
with
best
vinegar,
fill
them
up
with
the
vegetables,
and
tie
down
immediately
with
bladder
and
leather.
One
advantage
of
this
plan
is
that
those
who
grow
nasturtiums,
radish-pods,
and
so
forth,
in
their
own
gardens,
may
gather
them
from
day
to
day,
when
they
are
exactly
of
the
proper
growth.
They
are
very
much
better
if
pickled
quite
fresh,
and
all
of
a
size,
which
can
scarcely
be
obtained
if
they
be
pickled
all
at
the
same
time.
The
onions
should
be
dropped
in
the
vinegar
as
fast
as
peeled;
this
secures
their
colour.
The
horseradish
should
be
scraped
a
little
outside,
and
cut
up
in
rounds
half
an
inch
deep.
1657.
The
Second
Method
of
Pickling.
The
second
method
of
pickling
is
that
of
heating
vinegar
and
spice,
and
pouring
them
hot
over
the
vegetables
to
be
pickled,
which
are
previously
prepared
by
sprinkling
with
salt,
or
immersing
in
brine.
Do
not
boil
the
vinegar,
for
if
so
its
strength
will
evaporate.
Put
the
vinegar
and
spice
into
a
jar,
bung
it
down
tightly,
tie
a
bladder
over,
and
let
it
stand
on
the
hob
or
on
a
trivet
by
the
side
of
the
fire
for
three
or
four
days;
shake
it
well
three
or
four
times
a
day.
This
method
may
be
applied
to
gherkins,
French
beans,
cabbage,
brocoli,
cauliflowers,
onions,
and
so
forth.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
