PICKLES.
General Directions.
Stone jars, well glazed, are best for all sorts of pickles, as earthen vessels will not resist the vinegar, which penetrates through them.
Never touch pickles with the hand, or any thing greasy; but always make use of a wooden spoon, and keep them closely tied down, in a cool, dry place.
When you add vinegar to old pickles, let it boil, and stand till cold before you use it: on the contrary, when you make pickles, put it on the ingredients boiling and done with the usual spices.