Pickles


Pickles -

A term popularly applied to numerous kinds of vegetables and fruits preserved in vinegar, mustard, etc., and variously flavored. Among the most popular items and combinations are "mixed-pickles," gherkins, piccalilli, chow-chow, chilies, onions, "mango pickles," cauliflower, cucumbers, etc. Large quantities are imported, but the greater part of the consumption is of the domestic product.

One of the most noticeable differences in flavor between American and English pickles is attributable to the general use of malt vinegar in Great Britain, whereas Cider or rye vinegar is principally employed here.

There is good profit in pickles, but they require care in handling. Those purchased in bulk are usually delivered in wooden buckets. The best way to maintain their fresh condition, is to transfer them to glass jars with tightly-fitting covers and to place them where the temperature is moderate and uniform and where the dust, dirt and unstable temperature of the street cannot reach them. When taking some out of the jar, it is essential to see that none are left exposed and to avoid taking out too much liquid, for unless pickles are continuously immersed, they quickly dry and become moldy. When the pickles are lighter than the liquid and persist in floating to the top, a plate about the diameter of the jar may be placed over them, with a weight on top. This serves to keep them under and thus greatly assists in preserving them in proper condition.

pickles should be stirred from time to time, as both strong brine and sweet vinegar have a tendency to sink to the bottom, leaving a weakened liquid on top, in which they are liable to soften and spoil. Any scum forming, should also be removed as it tends to softening. Cider or other table vinegar should be used for refilling leakages in vinegar pickles.

stock not needed for immediate sale should be stored in a dark, dry, moderately cool place - never on an upper shelf, as it is usually hot there and heat is detrimental. Excessive cold will injure them also - brine pickles do not freeze easily, but vinegar goods freeze nearly as quickly as water.

A paper pail with a close fitting lid, similar to a small oyster pail, is a good package in which to deliver pickles to customers. The pails are light, inexpensive and easy to handle.

A metal dipper should not be used unless of pure tin or silver, and separate dippers should be kept for sour and sweet goods.

pickles are not especially desirable for window displays, for if kept in the sun for any length of time they lose their color and are thus sometimes rendered unsalable. Exposure in a well-shaded window for a moderate length of time will not, however, hurt them much if proper care is taken to exclude flies and other insects.

The spring is the best season for pushing the sale of pickles. It is, though, also the period when it is most difficult to keep them properly, as a small fly does much damage at that time, particularly to the mustard varieties.

When putting in a stock, select a moderate number of the best selling lines - of those whose purity and quality are unquestionable. It is poor policy to handle any goods that are open to criticism on the question of health. The employment of chemical coloring is unnecessary, for picklemakers can obtain a healthful green coloring by steeping cabbage, spinach or parsley greens in the vinegar.

To test for Copper in pickles. The use of copper to brighten pickles is highly injurious to health. Its presence can easily be detected by putting a steel knitting needle into a jar - if much copper is present, the needle will soon become coated with it. A more thorough test is to pour dilute ammonia into a bottle containing a doubtful pickle - the slightest trace of copper will cause the ammonia water to turn blue.

See also articles on CAPERS, OLIVES, PEPPERS, etc.


Arround Pickles in The Grocer's Encyclopedia


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