There are three metheds of pickling; the most simple is, merely to put the article 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. 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, horseradish, 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 the same time. The onions should be dropped in the vine gar as fast as peeled; this secures their colour. The horseradish should be scraped a little outside, and cut up in rounds half an inch deep. Barberries 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.

2326. 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, bro-coli, cauliflowers, onions, and so forth.

2327. The Third Method Of Pickling

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.