_Implements._—Unglazed stone jars are of all vessels the most suitable for the containing of pickles, both by virtue of their chemical composition, and on account of their pleasant wholesome look. Glass bottles are next best for the purpose. In any case, the great thing to be remembered is that no metallic substance must be allowed to come into contact with the pickle or with the vinegar which is to be used. Wooden spoons alone should be used for mixing. For closing the mouths of the jars or bottles, corks should be employed, and further security from contact with the air should be ensured by covering the corked mouths with tinfoil, bladder, or parchment-paper. It is desirable that the vessels be furnished with mouths of smaller size than is usually the case, as the larger the mouth the greater the risk of contamination by exposure to the air.
[Illustration: OLD DISTILLING FURNACES AND STILLS.
(_From the title page of the first volume of Brunschwig’s “Liber de Arte Distillandi,” 1500._)]
_To pickle Red Cabbage._—Cut the cabbages into shreds, place them in a large jar with plenty of salt well intermingled. Leave them alone for two days, then pour off the liquid, dry the cabbage for a few hours in the air, pack it in the pickling jars to about an inch from the opening, and pour sufficient cold spiced vinegar to fill each jar completely, interspersing some of the spices among the cabbage. Cork and seal at once.
_To pickle Shallots._—Peel the shallots, and place them in a large jar with plenty of salt well intermingled. In two days pour off the liquid, and dry the shallots in the air for a few hours. Then pack them in the pickling jars, and pour boiling spiced vinegar to fill each jar completely, interspersing some of the spices among the shallots. Cork and seal whilst hot. If the vinegar be poured off in a week, reboiled, and returned to the jars, the pickle will keep much longer.
_To pickle Walnuts._—Take walnuts gathered about July, when still young and soft enough to be pierced by a pin, and place them in a large jar, with plenty of salt well interspersed and covering. In eight days pour off the liquid, and wipe and then dry the nuts in the air for a few hours. Pierce each walnut with a stout needle, place them in the pickling jars, and pour boiling spiced vinegar on them so as to fill the jars. Cover with corks, and each week for three weeks pour off the vinegar, reboil it, and fill up the jars with boiling spiced vinegar. Then finally cork and seal.