Enameled kettles should always be used in preference to those of brass or copper, as the verdigris produced by the vinegar on these metals is extremely poisonous. For some pickles use cold vinegar, as in boiling most of the strength is lost by evaporation. For French beans, broccoli, cauliflower, gherkins, etc., it is better to heat the vinegar, for which the following process is recommended: Put the vinegar and spice in a jar, cover it tightly, let it simmer on the back of the stove. Shake occasionally. Pickles should never be put into glazed jars, as salt and vinegar penetrate the glaze and produce a poison.

Glass or stone jars are preferable to any other; a small piece of alum in each jar will make the pickles firm and crisp. One tablespoonful, of sugar to each quart of vinegar will be found a very great improvement to all pickles. Always use the very best cider vinegar.