Experiments have shown that string beans, green tomatoes, beets,
chayotes, mango melons, burr gherkins, cauliflower, and corn (on cob)
may be well preserved in a 10 per cent brine (40° on the salinometer
scale) for several months. Peppers and onions are better preserved in
an 80° brine. The brine must be maintained at its original strength by
the addition of salt, and the surface of the brine must be kept free
from scum. Some of the vegetables listed, notably string beans and green
tomatoes, are well adapted to fermentation in a weak brine (5 per cent
salt), in which case dill and other spices may be added. The general
directions given for dill pickles (p. 8) should be followed.