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Simple Keep Pickles And Sweetmeats Cooking Recipe

Below is the quick and easy cooking recipe for Keep Pickles And Sweetmeats.

Pickles should be kept in unglazed earthen jars, or wooden kegs. Sweetmeats keep best in glass jars; unglazed stone pots answer very well for common fruit. A paper wet in brandy, or proof spirit, and laid on the preserve the Keep Pickles And Sweetmeatsd fruit, tends to keep it from fermenting. Both pickles and sweetmeats should be watched, to see that they do not ferment, particularly when the weather is warm. Whenever they ferment, turn off the vinegar or syrup, scald and turn it back while hot. When pickles grow soft, it is owing to the vinegar being too weak. To strengthen it, heat it scalding hot, turn it back on the pickles, and when lukewarm, put in a little alum, and a brown paper, wet in molasses. If it does not grow sharp in the course of three weeks it is past recovery, and should be thrown away, and fresh vinegar turned on, scalding hot, to the pickles.

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