picklings

Updated: June 12, 2025

There is one thing must however be observed in all these Picklings, which is, that if the Pickles do not come to their fine green Colour presently, by boiling often of the Pickle at first, yet by standing three or four Weeks, and then boiling the Pickle afresh, they will come to a good Colour; and then your Pickles will eat the firmer and keep the longer, when they are not too soon brought to Colour.

Richard Bradley - The Country Housewife and Lady's Director in the Management of a House, and the Delights and Profits of a Farm

This feeling, properly directed, may lead to their becoming a great nation. In the course of our saltings and picklings of pork, owing to the warmth of the weather, a considerable quantity was spoiled.

Augustus Earle - A Narrative of a Nine Months' Residence in New Zealand in 1827