Pickles and relishes are not classed as strictly hygienic foods, but as the home-made products are undoubtedly pure, there really seems no reason why these foods should not be used in moderation. To make pickles quite harmless as well as palatable, care must be taken to have the vinegar absolutely pure. Either malt or a white wine vinegar may be used. Brine in which articles for pickles are to be stored should be strong enough to hold up an egg. A pint or 2 cups of salt to 1 gallon of water will usually be found the right proportion.

Vegetables for pickling are only to remain over night in a brine; 1 cup of salt to 1 gallon of water is sufficient. Articles to be pickled lose some of their crispness if scalded, but they will absorb the vinegar more easily.

Pickles stored in stoneware jars will keep for months if the vinegar and spices are of good quality; or they may be packed in fruit jars. Spices and horseradish are an aid in keeping pickles in good? condition. And green or red peppers will give a better flavor than peppercorns.

When removing pickles from the jar use a wooden, porcelain or agate spoon or ladle, as the vinegar attacks metal, causing dangerous compounds.

A spiced vinegar is excellent for any kind of pickles. It may be prepared by boiling 1 quart of vinegar with 1 ounce each of cloves, allspice, ginger, mace, bay leaves and chopped red pepper. Cool before using.

Vinegar should always be just boiled up, either with or without the spices, then allowed to cool before using. Raw vinegar never gives the same mellow flavor as that obtained when the vinegar is scalded.

Sugar has a tendency to harden fruits and vegetables, and too heavy a syrup may toughen and spoil fruit made into sweet pickles. Some varieties of peaches and all melons should be cooked tender in water before the pickling syrup is added to them.

Pickled Cantaloupe Or Watermelon

Peel the fruit, cut into strips, cover with cold water, adding 1 tablespoon salt to each 2 quarts of water and boil gently until very tender, then drain well and pack in sterilized jars.

Boil vinegar enough to cover the fruit, adding 2 tablespoons of sugar for each quart of vinegar and 2 tablespoons of whole mixed spices tied in a muslin bag. Let the spices and vinegar boil for 10 minutes, then pour over the fruit in the jars until overflowing. Seal tightly and store in a cool place.

Sweet Pickled Pears

Cut 6 or 8 medium-sized pears in halves, remove core and press 1 or 2 cloves into each half-pear. Put 1/2 cup of vinegar, 3 inch piece of cinnamon bark, broken in small pieces, and 2 cups of brown sugar in a saucepan over the fire.

When boiling point is reached, add several pieces of the pears and cook until tender, but not broken. Place in a sterilized jar and when all are cooked fill jar to overflowing with the syrup, adjust rubber and covers, and set aside in a cool place. The amount given above is for a 1 quart jar. This recipe also applies to peaches, except that for this fruit the peel should be removed.