Pickle For Beef Recipe

To four gallons of water put a sufficient quantity of common salt; when

quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of

bay salt, and half a pound of coarse sugar. Boil this pickle for twenty

minutes, skim it well, and strain it. When quite cold, put in your beef,

which should be quite covered with the pickle, and in nine days it will

be fit for use; or you may keep it three months, and it will not be too

salt. The pickle must be boiled and well skimmed at the end of six

weeks, and every month afterwards; it will then keep three months in

summer and much longer in winter.

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