After processing, the pickles should be sorted. To secure the most attractive product, pickles should be as nearly as possible of uniform size. At least three sizes are recognized--small (2 to 3 inches long) , medium (3 to 4 inches long), and large (4 inches or longer). Only the small sizes are selected for bottling. Fairly small and medium-large cucumbers are well adapted to the making of sweet pickles. The larger sizes may be used for sour and dill pickles. Imperfectly formed pickles, the so-called crooks and nubs, can be cut up and added to mixed pickles or other combinations of which cucumbers form a part. The number of pickles of various sizes required to make a gallon is shown in Table 4, page 16. SOUR PICKLES After pickles have been processed sufficiently, drain them well and cover them at once with vinegar. A 45 or 50 grain vinegar usually gives all the sourness that is desirable. If, however, very sour pickles are preferred, it would be well to use at first a 45-grain vinegar, and after a week or 10 days transfer the pickles to a vinegar of the strength desired. As the first vinegar used will in all cases be greatly reduced in strength by dilution with the brine contained in the pickles, it will be necessary to renew the vinegar after a few weeks. If this is not done and the pickles are held for any length of time they may spoil. The best containers for sour pickles are stone jars, or, for large quantities, kegs or barrels. Covered with a vinegar of the proper strength, pickles should keep indefinitely. SWEET PICKLES Cover the cured and processed cucumbers with a sweet liquor made by dissolving sugar in vinegar, usually with the addition of spices. Depending upon the degree of sweetness desired, the quantity of sugar may vary from 4 to 10 pounds to the gallon of vinegar, 6 pounds to the gallon usually giving satisfactory results. The chief difficulty in making sweet pickles is their tendency to become shriveled and tough, which increases with the sugar concentration of the liquor. This danger can usually be avoided by covering the pickles first with a plain 45 to 50 grain vinegar. After one week discard this vinegar, which in all probability has become greatly reduced in strength, and cover with a liquor made by adding 4 pounds of sugar to the gallon of vinegar. It is very important that the acidity of the liquor used on pickles be kept as high as possible. A decrease in acidity much below a 30-grain strength may permit the growth of yeasts, with resulting fermentation and spoilage. If a liquor containing more than 4 pounds of sugar to the gallon is desired, it would be best not to .exceed that quantity at first, but gradually add sugar until the desired concentration is obtained. A sugar hydrometer readily and accurately indicates the sugar concentration (p. 4). A reading of 42° (Brix or Balling) would indicate a concentration of approximately 6 pounds of sugar to the gallon of vinegar. (Table 3, p. 15.)