Like Dr. Kitchiner, we are not fond of pickles. They are, indeed, for the most part, mere vehicles for taking up vinegar and spice - and very unwholesome, indigestible vehicles they are. By pounding them, as they do in India, they are rendered less indigestible. Those who are fond of relishes, and who are wise enough not to gratify their tastes at the expense of their stomachs, will find the various flavoured vinegars, mixed to each individual's liking, an excellent substitute for pickles.

471. There are three methods of pickling; the most simple is, merely to put the articles into cold vinegar. The strongest pickling vinegar of white wine should always be used for pickles; and for such as are wanted for white pickles, use distilled vinegar, which is as white as water. This method we recommend for all such vegetables as, being hot themselves, do not require the addition of spice, and such as do not require to be softened by heat, such as capsicums, chili, nasturtiums, button onions, radish-pods, horse-radish, garlic, and eschalots. Half fill the jars with best vinegar, fill them up with the vegetables, and tie down immediately with bladder and leather. One advantage of this plan is, that those who grow nasturtiums, radish-pods, and so forth, in their own gardens, may gather them from day to day when they are exactly of the proper growth. They are very much better if pickled quite fresh, and all of a size, which can scarcely be obtained if they be pickled all at one time. The onions should be dropped in the vinegar as fast as peeled; this secures their colour. The horse-radish should be scraped a little outside, and cut up in rounds half an inch deep. Barbaries for garnish; gather fine full bunches before they are quite ripe; pick away all bits of stalk and leaf and injured berries, and drop them in cold vinegar; they may be kept in salt and water, changing the brine whenever it begins to ferment: but the vinegar is best.

472. The second method of pickling is that of heating vinegar and spice, and pouring them hot over the vegetables to be pickled, which are previously prepared by sprinkling with salt, or immersing in brine. It is better not to boil the vinegar, by which process its strength is evaporated. Put the vinegar and spice into a jar, bung it down tightly, tie a bladder over, and let it stand on the hob, or on a trivet by the side of the fire, for three or four days, well shaken three or four times a day; this method may be applied to gherkins, French beans, cabbage, brocoli, cauliflowers, onions, and so forth.

473. The third method of pickling is when the vegetables are in a greater or less degree done over the fire. Walnuts, artichokes, artichoke bottoms, and beet-roots, are done thus, and sometimes onions and cauliflowers.

474. Gherkins or young Cucumbers should be the size of a finger; if smaller they have not attained their flavour, if much larger they are apt to be seedy; put them in unglazed stone jars; cover them with brine, composed of a quarter of a pound of salt dissolved in a quart of boiling water, and left to become cold; cover down the jars and put them on the hearth before the fire for two or three days, till they become yellow; then pour off the brine, drain the cucumbers, scald and dry the jars, return the cucumbers and cover them with vinegar: set them again before the fire and let them remain until they become green, which will be in eight or ten days; then pour off' the vinegar, and put to them a pickle of fresh vinegar (prepared for gherkins, French beans, and so forth, as directed.) To each quart, black pepper two ounces, ginger one ounce, salt one ounce, cayenne half a drachm, mustard-seed one ounce.

The vinegar in which the cucumbers were greened should be bottled: it will make good sauce for cold meat or salads. Cucumbers are often steeped in vinegar on purpose to give it a flavour.