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 at
all seasons of the year, many housewives prefer to make their own,
particularly when their home gardens afford a plentiful supply of
cucumbers.
Brining is a good way to save surplus cucumbers that can not be used or
readily sold in the fresh state. Instead of letting them go to waste
it is very easy to cure them, after which they may be held as long as
desired or until they can be sold to advantage, either in local markets
or to pickle manufacturers. Thus growers are protected against loss by
overproduction or from inability to speedily market a perishable crop,
and the pickle market receives the benefit of a steady supply.