Pickles should never be put into vessels of brass, copper or tin, as
the action of the acid on such metals often results in poisoning the
pickles. Porcelain or granite-ware is the best for such purposes.
Vinegar that is used for pickling should be the best cider or
white-wine, and should never be boiled more than five or six minutes,
as it reduces its strength. In putting away pickles, use stone or
glass jars; the glazing on common earthenware is rendered injurious by
the action of the vinegar. When the jar is nearly filled with the
pickles, the vinegar should completely cover them, and if there is any
appearance of their not doing well, turn off the vinegar, cover with
fresh vinegar and spices. Alum in small quantities is useful in
making them firm and crisp. In using ground spices, tie them up in
muslin bags.
To green pickles, put green grape-vine leaves or green cabbage leaves
between them when heating. Another way is to heat them in strong
ginger tea. Pickles should be kept closely covered, put into glass
jars and sealed tightly.
"Turmeric" is India saffron, and is used very much in pickling as a
coloring.
A piece of horse-radish put into a jar of pickles will keep the
vinegar from losing its strength, and the pickles will keep sound much
longer, especially tomato pickles.