Evening Republican, Volume 17, Number 18, Rensselaer, Jasper County, 21 January 1913 — Using Salted Pickles. [ARTICLE]

Using Salted Pickles.

After taking your salted cucumbers from the brine in which they have been kept, soak them well in clean cold water for two or three days, changing the water several times during the Interval. If they have become soft in the brine it will make them more firm and brittle to soak them from the second day in alum water, using an ounce to a gallon of water. It is commonly used hot at first. Leave them till they become firm, then take out, rinse well, and put into good strong vinegar. Have it spiced and sweetened as desired, using Chili peppers, peppercorns, bay leaves, mustard seed, and any spice or aromatic Ingredients preferred. They should Btand for a few days or a week before using, to give time for the vinegar to be absorbed.