CIDER vinegar should be used for pickles if obtainable. Other vinegar frequently softens the pickles. If the vinegar is too strong dilute with water.

Jabs that pickles are kept in should never have held any kind of grease.

Pickles that are put in cans, and sealed hot, are certain to keep. This plan should always be pursued when practicable.

Pickles should never be allowed to freeze.

Bom. pickles, where necessary, in porcelain-lined or stone vessels; never in metal.

Pickles already made can be preserved by putting in a few roots of horse-radish. If the vinegar is pure and clear when made, they may be kept clear for months.

Brine for putting down pickles should be strong enough to bear an egg. 1 pint of coarse salt to 1 gallon of water is about right.

Horse-radish sliced fresh into pickles that have already scummed will soon sink to the bottom, carrying the scum with them, thus leaving the vinegar clear.

A cluster or two of green grapes added to pickles, will preserve the strength of the vinegar.

Pickles of all kinds should be stirred occasionally, and if there are any soft ones among them they should be taken cut and the vinegar scalded and turned back hot. If this is very weak, new vinegar should be heated and turned on instead.

How To Keep Pickles Firm

½ bushel of grape leaves added to 1 banal of pickles in brine will keep them sound and firm.

Mustard seed will prevent mold from forming in vinegar.

A little bag of ground mustard laid in the top of the pickle jar will prevent vinegar from becoming moldy that has been used on pickles without boiling.

Out off cucumbers when wanted. Pulling or twisting them off injures the vines.