Edwin Lefevre

“ Enough salt to prevent all bacterial action must be added. Wash and weigh the vegetables. Mix with them thoroughly one-fourth their weight of salt. If after the addition of pressure there is not enough brine to cover the product, add brine made by dissolving 1 pound of salt in 2 quarts of water. As soon as bubbling ceases, protect the surface by covering with paraffin. This method is especially well adapted to vegetables in which the sugar content is too low to produce a successful fermentation, such as chard, spinach, and dandelions. ”

“ Spoilage of the top layers of vegetables fermented in brine is sure to occur unless the scum which forms on the surface is frequently removed. This scum is made up of wild yeasts, molds, and bacteria, « 14 » which, if allowed to remain, attack and break down the vegetables beneath. They may also weaken the acidity of the brine, in which way they may cause spoilage. The fact that the top layers have spoiled, does not necessarily mean, however, that all in the container are spoiled. The molds and other organisms which cause the spoilage do not quickly get down to the lower layers. ”

“ The dill herb, a native of southern Europe, can be grown in nearly all parts of the United States and usually is obtainable in the markets of the larger cities. While the entire stalk of the dill herb is of value for flavoring, the seeds are best suited for imparting the desired flavor. For this reason the crop should be harvested only after the seeds have become fully mature but are not so ripe that they fall off. ”

“ Turmeric has been much used in both the commercial and household preparation of pickles. While some of its qualities entitle it « 5 » to be classed among the spices, it does not rank in importance as such with the others named. It is employed largely because of its supposed effect on the color of pickles, which is probably overestimated.
Dill herb is practically always used with cucumbers when they are fermented in a weak brine and often with other vegetables fermented in this way. It gives the pickle a distinct flavor which is very popular. ”

“ So-called hard waters should not be used in making a brine. The presence of large quantities of calcium salts and possibly other salts found in many natural waters may prevent the proper acid formation, thus interfering with normal curing. The addition of a small quantity of vinegar serves to overcome alkalinity when hard water must be used. If present in any appreciable quantity, iron is objectionable, causing a blackening of the pickles under some conditions. ”

“ Onions, cauliflower, green peppers, tomatoes, and beans, as well as cucumbers, are used for making mixed pickles. All vegetables should first be cured in brine.
For making mixed pickles, very small vegetables are much to be preferred. If larger ones must be used, first cut them into pieces of a desirable and uniform shape and size. Place in the bottom of each wide-mouth bottle or jar a little mixed spice. In filling the bottle arrange the various kinds of pickles in as neat and orderly a manner as possible. ”

“ One pound of salt dissolved in 9 pints of water makes a solution with a salinometer reading of 40°, or approximately a 10 per cent brine. In a brine of this strength, fermentation proceeds somewhat slowly. Pickles kept in a brine maintained at this strength will not spoil. One-half pound of salt dissolved in 9 pints of water makes approximately a 5 per cent brine, with a salinometer reading of 20°. A brine of this strength permits a rapid fermentation, but vegetables kept in such a brine will spoil within a few weeks if air is not excluded. ”

“ 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. ”

“ A ALTHOUGH excellent pickles can be bought on the market at all seasons of the year, many housewives prefer to make their own, particularly when their home gardens afford a plentiful supply of cucumbers. ”

“ Hollow pickles frequently become floaters. Sound cucumbers properly cured do not float, but any condition which operates to lower their relative weight, such as gaseous distention, may cause them to rise to the surface. ”

“ Under factory conditions, processing is accomplished by placing the pickles in tanks, which are then filled with water and subjected to a current of steam, the pickles being agitated meanwhile. In most homes, however, the equipment for such treatment is not available. ”

“ The best that can be done in the home is to place the pickles in a suitable vessel, cover them with water, and heat them slowly to about 120° F., at which temperature they should be held for from 10 to 12 hours, being stirred frequently. ”

“ This is especially important in the production of sauerkraut, which is often made in the late fall or winter. The fermentation may be greatly retarded or even stopped by too low a temperature.
After the active stages of a fermentation have passed, store the food in a cool place. Low temperatures are always an aid in the preservation of food products.
COLORING AND HARDENING AGENTS
To make what is thought to be a better looking product, it is the practice in some households to "green" pickles by heating them with vinegar in a copper vessel. ”