VINEGAR
A good, clear vinegar of 40 to 60 grain strength (4 to 6 per cent acetic acid) is required in making sour, sweet, and mixed pickles, and is sometimes used for dill pickles. Many pickle manufacturers prefer distilled vinegar, as it is colorless and free from sediment. If fruit vinegars are used they should first be filtered to remove all sediment.
SUGAR
Granulated sugar should be used in making sweet pickles. The quantity of sugar required for each gallon of vinegar in making sweet liquors is shown in Table 3 ([p. 15]).
SPICES
Spices are used to some extent in making nearly all kinds of pickles, but chiefly for sweet, mixed, and dill pickles. Various combinations are used, depending on the kind of pickles to be made and the flavor desired.
Peppers (black and cayenne), cloves, cinnamon, celery seed, caraway, dill herb, mustard (yellow), allspice, cardamom, bay leaves, coriander, turmeric, and mace, are the principal whole spices for this purpose. Ginger and horse-radish root are used sometimes. All of these spices may be purchased in bulk and mixed as desired. Mixed whole spices, specially prepared for pickling purposes, sold in the stores, are, as a rule, satisfactory. Care should be taken to see that they are of proper strength.
Oil spices may be desirable under some circumstances, but their effect is not so lasting as that of the whole spices.
Turmeric has been much used in both the commercial and household preparation of pickles. While some of its qualities entitle it to be classed among the spices, it does not rank in importance as such with the others named. It is employed largely because of its supposed effect on the color of pickles, which is probably overestimated.
Dill herb is practically always used with cucumbers when they are fermented in a weak brine and often with other vegetables fermented in this way. It gives the pickle a distinct flavor which is very popular. The dill herb, a native of southern Europe, can be grown in nearly all parts of the United States and usually is obtainable in the markets of the larger cities. While the entire stalk of the dill herb is of value for flavoring, the seeds are best suited for imparting the desired flavor. For this reason the crop should be harvested only after the seeds have become fully mature but are not so ripe that they fall off. The herb may be used green, dried, or brined. When green or brined dill is used, twice as much by weight as would be required if the dried herb were used is taken. Dill retains its flavor for a long time when brined. To preserve it in this way it should be packed in a 60° brine, or in an 80° brine if it is to be kept for a long time. Dill brine is as good as the herb for flavoring.