Rules to be observed in Pickling.
It is recommended that the best common vinegar be in general used for pickling, and that it be put into a well-cleaned copper or brass-preserving pan just before it is to be put over the fire, and when it boils not to remain in the pan.
There can be no occasion of the many arts that are used in order to preserve the ingredients green, if the vegetables are gathered fresh, on a dry day, when in season, and the process followed that has been recommended.
Further directions could be given that might be attended with greater expence,[246] but which would scarcely answer a better purpose, excepting only to those who are in the habit of extensive practice.