I INFORMATION AND DIRECTIONS for picklingvegetables in brine have been prepared for theuse of housewives and producers of pickles, and tomeet the needs of extension workers. Cucumber (salt, sour, sweet, dill, and mixed)pickles and sauerkraut are given most attention.String beans, green tomatoes, chayotes, mango melons,burr gherkins, cauliflower, corn on the cob, andsome fruits, such as peaches and pears, are mentioned. Although intended mainly for guidance in puttingup pickles on a small scale in the home, this bulletinmay be used also in preparing large quantities on acommercial or semicommercial scale. This bulletin is a revision of, and supersedes,Farmers' Bulletin 1159. | |
| Washington, D. C. | Issued August, 1924 |
MAKING FERMENTED PICKLES
By Edwin LeFevre, Scientific Assistant, Microbiological Laboratory,Bureau of Chemistry
CONTENTS
| Page | |
| How brining preserves vegetables | 1 |
| Equipment for brining and pickling | 2 |
| Supplies for brining and pickling | 4 |
| Cucumber pickles | 5 |
| Salt pickles | 5 |
| Sour pickles | 7 |
| Sweet pickles | 8 |
| Dill pickles | 8 |
| Mixed pickles | 10 |
| Sauerkraut | 10 |
| Fermentation and salting of vegetables other than, cucumbers and cabbage | 11 |
| Causes of failure | 12 |
| Coloring and hardening agents | 14 |
| Tables and tests | 14 |
ALTHOUGH excellent pickles can be bought on the market atall seasons of the year, many housewives prefer to make theirown, particularly when their home gardens afford a plentiful supplyof cucumbers.
Brining is a good way to save surp