Domestic Encyclopædia (1802)/Pickle

PICKLE, a kind of brine or liquor, which is generally prepared of salt and nitre, with the occasional addition of spices, or aromatic herbs, for the preservation and seasoning of flesh-meat.—Pickle also signifies vegetables preserved by the use of vinegar and aromatics.—See Pickling, of Vegetables.

Under the articles Bacon and Brine, we have already stated the general requisites to a good pickle: we shall, therefore, only add a few particular directions relative to this subject.—It has been ascertained by experience, that the best proportion of salt and nitre to that of beef, is the following: Take 8 lbs. of common salt, previously dried in a warm room, and 1 1/2 oz. of salt-petre, likewise in a dry and pulverized state, to every 112 lbs. of meat: let the salts be properly incorporated before they are applied. The beef should be perfectly fresh and cool; as otherwise it cannot be preserved for a considerable time: the cask or vessel ought to be clean, dry, and provided with a moveable lid or cover, so as to support a weight on its top. Much, however, depends on the exact proportion of the saline ingredients in the pickle; and the accuracy with which these compound salts are distributed between the different layers of the meat; for, if any cavities remain between the pieces, so that air can penetrate and circulate through the interstices, it will be impossible to keep such meat many weeks, in an eatable state.

A similar preparation may be used for pork, mutton, and geese; which last, however, should be divided at least into two equal parts. Thus, the farmers in Germany pickle the different kinds of meat above mentioned, together with their beef, in the same vessels; chiefly with a view to fill up the vacant places at the sides, and prevent the corruption of the latter.