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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Pickles should always have vinegar enough to cover them; those intended for immediate use should be kept in wide-top stone-ware jars. Keep a cloth folded upon the pickles, and the jar covered with a plate or wooden vessel; they should occasionally be looked over, and the softest and least likely to keep, used first. Pickles intended for use the following summer should be assorted from the remainder when first made; choose those most firm, and of equal size; put them into stone, or glass-ware, with fresh vinegar to cover them; cover the vessel close, with several thicknesses of paper, or a tin cover, or if wide-mouthed bottles are used, cork them tightly.