Because of their shape, firmness, or keeping quality some varieties of
cucumbers are better adapted for making pickles than others. Among the
best of the pickling varieties are the Chicago Pickling, Boston Pickling,
and Snow's Perfection. Cucumbers of practically all varieties, sizes, and
shapes, however, make good pickles.[1]
[1] Information on the cultivation of cucumbers, and the diseases and
enemies which attack them, may be obtained from the United States
Department of Agriculture.
Cucumbers to be pickled should retain from one-eighth to one-fourth inch
of their stems, and they should not be bruised. If dirty they should be
washed before brining. They should be placed in brine not later than 24
hours after they have been gathered.
Cucumbers contain approximately 90 per cent of water. As this large water
content reduces materially the salt concentration of any brine in which
they are fermented, it is necessary to add an excess of salt at the
beginning of a fermentation in the proportion of 1 pound for every 10
pounds of cucumbers.
The active stage of cucumber fermentation continues for 10 to 30 days,
depending largely on the temperature at which it is conducted. The most
favorable temperature is 86° F.
Practically all the sugar withdrawn from the cucumbers is utilized during
the stage of active fermentation, at the end of which the brine reaches
its highest degree of acidity. During this period the salt concentration
should not be materially increased: for, although the lactic bacteria
are fairly tolerant of salt, there is a limit to their tolerance.
The addition of a large quantity of salt at this time would reduce
their acid-forming power just when this is essential to a successful
fermentation. Salt, therefore, should be added gradually over a period of
weeks.