Domestic Encyclopædia (1802)/Pickling

Pickling, of Vegetables, is one of the modern refinements of luxury, which, in point of health, deserves no commendation. It is effected by employing the strongest vinegar, together with the most heating spices. This compound is rendered still more efficacious by previously boiling the vinegar with cream of tartar, before the aromatics are added. In such state, most vegetable roots, plants, fruits, seeds, walnuts, &c. may indeed be preserved for any length of time, in order to stimulate the palate occasionally; and, as it is supposed, to promote the digestion of animal food: but, as the nourishing juices of vegetables are thus decomposed, and the fibrous or woody parts alone remain in the form of a sponge, we conceive such artificial preparations to be useless to a robust stomach, and detrimental to the digestive organs of invalids, or delicate constitutions. When used in very small portions, and only with fat and tough animal food or fish, pickles may serve as substitutes for salt, mustard, horse-radish, or pepper.—It deserves farther to be remarked, that all pickles should be kept in earthen, but unglazed, vessels; no copper or verdigrease must be employed; the air should be carefully excluded; and the room in which they stand ought neither to be damp nor warm.