PICKLES AND CATSUPS.
For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for any length of time.
In making catsup, or in scalding pickles in vinegar, if a brass kettle is used, it must be scoured with sand and ashes, washed and wiped dry, and then scoured with vinegar and salt. By attending to these directions, the brass kettle may be safely used—though the pickles or catsup must be poured from it the instant it is taken from the fire, or they will canker.
In making pickles, it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle.
Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six months to a year old. Some housekeepers use the same vinegar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar.
Pickle Vinegar.
2 gallons cider vinegar.
4 ounces white pepper, beaten.
4 ounces whole allspice.
4 ounces mustard-seed.