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Pickles

Des Cornichons

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
Pickles should not be made in vessels of brass, copper or tin, and should always be put up in glass bottles or hard stoneware. Only the best vinegar should be used. All vinegar should be scalded before using with Pickles, otherwise it will not keep well. This is a fact that must be remembered if you wish for success.
In Sour Pickles use only the best Cider Vinegar. Never boil it, but simply bring it to the boiling point, before you pour in over the Pickles. Always add a small piece of alum to Cucumber or Gherkin Pickles, if you wish them to be a beautiful green and crisp.

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