1 Nov., 1901.] QUEENSLAND AGRICULTURAL JOURNAL. 511 
General Notes. 
PICKLES AND PICKLING. 
Pickling is a branch of domestic economy which embraces a great variety 
of articles. 
It is a great convenience to the careful housewife to have them stored 
before winter sets in, and if properly made are much better for keeping. 
Stone jars preserve the pickles best, and should always be used for those 
which require to be pickled with boiling vinegar. Those with cold vinegar 
may be put into glass jars or bottles, and kept in a dry, cool place. 
Glazed earthenware ought never to be employed, as the coating, when 
corroded by the acid, renders the pickles not only disagreeable, but most 
unwholesome. Many cooks use copper and brass utensils for pickling, to give 
the vegetables a good colour, but it is an unwise custom. ‘Their object can 
easily be obtained by following these instructions. 
Have the vinegar at the proper degree of heat before pouring it over the 
vegetables. 
Use only sound jars, which must be never more than three-parts filled 
with the vegetables, so that they will be well covered with vinegar. 
The best and strongest vinegar is the cheapest inthe end. Never allow it 
to boil; let it be well heated, as the essence of vinegar is lost in evaporation. 
Use a wooden spoon in taking them in and out of jars, and great care must 
be taken in handling them too much after salting. 
Walnuts, nasturtiums, gherkins, cauliflowers, broccoli, radishes, and beans 
should be dropped into boiling brine for a few minutes in the proportion of a 
handful of salt to 1 gallon of water. Take them out, and allow them to get 
quite dry and cold before putting into pickle. 
The following spices are used for ordinary pickles :—Black whole pepper, 
long pepper, Jamacia peppercorns, ginger. ‘T'wo ounces of the above spices 
mixed with a few chillies or cayenne inate + 1b. of coarse sugar, and a good 
pinch of salt, is enough to flavour 1 gallon of vinegar. 
GHERKINS OR CUCUMBERS. 
In choosing these for pickling, let them be as smooth and free from spots 
as possible. Leave them in strong salt and water for a week, or until they 
become yellow, stirrmg them every day. When they are yellow pour off the 
water, and spread vine leaves over them. 
Boil the water in which they were steeped, and pour it over the cucumbers. 
Let them soak thus until the water is nearly cold, then boil it again, repeating 
the process three or four times, taking care that the gherkins or cucumbers 
are wel! covered with the vine leaves. 
Keep a dish and cloth oyer the top of the pan, so as to keep in the steam ; 
this will make them a good colour. 
When ready put them upon a hair sieve to drain. 
The pickle is made by adding to every 2 quarts of white wine vinegar + oz. 
of mace, 10 cloves, 1 oz. of white ginger, 1 oz. of white whole pepper, L oz. of 
lump sugar, a lump of alum (the size of a hazel nut), anda little salt. Let 
this simmer gently, and pour over the cucumbers while it is hot. When cold 
cover with bladder, and tie down tightly over the jar. 
French beans, nasturtium, and other small green vegetables may be pickled 
in the same manner. 
Be careful that the vegetables are fresh and young, and, if possible, gather 
them in dry weather. 
When it is possible to obtain vine leaves, infuse them in the pickle; they 
impart such a beautiful colour. 
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