Pickle, Lemon. See Sauces.
PICKLES. These well-known articles are easily prepared of the finest quality. The vegetables and fruit, selected of the proper quality and at the proper season, after being well cleansed with cold spring water, are steeped for some time in strong brine; they are then drained and dried, and transferred to bottles or jars; the spice (if any) is then added, the bottles filled up with hot, strong, pickling vinegar, and at once securely corked down and tied over with bladder. As soon as the bottles are cold the corks are dipped into melted wax, the more surely to preserve them air-tight. Good wood or distilled vinegar is commonly used for this purpose; but the best malt or white wine vinegar of the strength known as No. 22 or 24 is exclusively employed for the finer pickles which are not spiced. In those for early use the ‘steep’ may be made in hot or boiling brine, by which the product will be ready for the table in a much shorter period; but with substances of a succulent and flabby nature, as cabbage, cauliflower, some fruit, &c., or in which crispness is esteemed a mark of excellence, this is inadmissible. To such articles the vinegar should also be added cold, or, at furthest, should be only slightly warmed. As a general rule, the softer and more delicate articles do not require so long soaking in brine as the harder and coarser kinds; and they may be often advantageously pickled by simply pouring very strong pickling vinegar over them without applying heat. It must also be observed that beetroot, and other like substances which are sliced, as well as certain delicate fruits, must not be steeped at all. The spice is commonly added whole to the bottles; but a more economical plan is to steep it (bruised) for some time, or to simmer it in the vinegar before using the latter, as in the forms given under Pickle (above).
The spices and flavouring ingredients employed for pickles are—allspice, black and white pepper, capsicums or red pods, cloves, garlic, ginger, horseradish, lemon peel, mace, mustard, shallots, and turmeric. These are chosen with reference to the particular variety of the pickle, or the taste of the consumer.
A good SPICED VINEGAR for pickles generally is the following:—Bruise in a mortar 2 oz. of black pepper, 1 oz. of ginger, 1⁄2 oz. of allspice, and 1 oz. of salt. If a hotter pickle is desired, add 1⁄2 dr. of cayenne, or a few capsicums. For walnuts, add also 1 oz. of shallots. Put these into a stone jar, with a quart of vinegar, and cover them with a bladder wetted with the pickle, and over this place a piece of leather. Set the jar on a trivet near the fire for 3 days, shaking it 3 times a day, then pour it on the walnuts or other vegetables. For walnuts it is used hot, but for cabbage, &c., cold. To save time it is usual to simmer the vinegar gently with the spices; which is best done in an enamelled saucepan.
In the preparation of pickles it is highly necessary to avoid the use of metallic vessels, as both vinegar and brine rapidly corrode brass, copper, lead, &c., and thus become poisonous. These liquids may be best heated or boiled in a stoneware jar by the heat of a water bath or a stove. Common glazed earthenware should be avoided, either for making or keeping the pickles in, as the glazing usually contains lead. Pickles should also be kept from the air as much as possible, and should only be touched with wooden or bone spoons. They are also better prepared in small jars, or bottles, than in large ones, as the more frequent opening of the latter exposes them too much. Copper or verdigris is frequently added to pickles to impart a green colour, or the vinegar is boiled in a copper vessel until sufficiently ‘greened’ before pouring it on the vegetables. This poisonous addition may be readily detected by any of the tests mentioned under Copper. If a green colour be desired, it may be imparted to the vinegar, and ultimately to the pickles, by steeping vine leaves, or the leaves of parsley or spinach, in it. A teaspoonful of olive oil may be advantageously added to each bottle to keep the pickles white, and to promote their preservation.
⁂ The following list includes the leading pickles of the shops, and some others:—
Barberries. From the ripe fruit, without heat.
Beans. From the young green pods of the scarlet bean, and the French or kidney bean, with heat.
Beetroot. From the sliced root, without steeping in brine, and with cold spiced vinegar. When wanted for immediate use the vinegar may be used boiling hot.
Broccoli. As CAULIFLOWERS.