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Pickles

In making pickles, use none but the best cider vinegar. Never keep pickles in glazed earthenware, but in glass or hard stoneware, and well covered with vinegar. They should be examined every month or two, and soft pieces removed. If there is much tendency to soften, it is advisable to strain off the vinegar, add to each gallon a cupful of sugar, boil it, and return it to the pickle jar while hot. The occasional addition of a little sugar keeps pickles good, and improves them. Spices in pickles should be used a warm place, changing the brine every day. whole, slightly bruised, but preferably not Then put them into cold vinegar. If the ground; if ground, they should be tied up in pickles are not required very hot, take out thin muslin bags. Most pickles, if well kept, the seeds from the greater portion of the pepimprove with age, by the vinegar losing its pers. raw taste, and the flavor of the spices, &c.,