,transcriber ,note ,text emphasis denoted as ,italic4 ,u4 ,s4 ,,department ,,of ,,agriculture ,,farmers' ,,bulletin ,no4 #adch ,,making ,,fermented ,,pickles ,,information ,,and ,,directions for pickling vegetables in brine have been prepared for the use of housewives and producers of pickles1 and to meet the needs of extension workers4 ,cucumber 7salt1 sour1 sweet1 dill1 and mixed7 pickles and sauerkraut are given most attention4 ,string beans1 green tomatoes1 chayotes1 mango melons1 burr gherkins1 cauliflower1 corn on the cob1 and some fruits1 such as peaches and pears1 are mentioned4 ,although intended mainly for guidance in putting up pickles on a small scale in the home1 this bulletin may be used also in preparing large quantities on a commercial or semicommercial scale4 ,this bulletin is a revision of1 and supersedes1 ,farmers' ,bulletin #aaei4 ,washington1 ,d4 ,c4 ,issued ,august1 #aibd ,,making ,,fermented ,,pickles ,by ,edwin ,le,fevre1 ,scientific ,assistant1 ,microbiological ,laboratory1 ,bureau of ,chemistry ,,contents ,page ,how brining preserves vegetables #a ,equipment for brining and pickling #b ,supplies for brining and pickling #d ,cucumber pickles #e ,salt pickles #e ,sour pickles #g ,sweet pickles #h ,dill pickles #h ,mixed pickles #aj ,sauerkraut #aj ,fermentation and salting of vegetables other than1 cucumbers and cabbage #aa ,causes of failure #ab ,coloring and hardening agents #ad ,tables and tests #ad ,,although excellent pickles can be bought on the market at all seasons of the year1 many housewives prefer to make their own1 particularly when their home gardens afford a plentiful supply of cucumbers4 ,brining is a good way to save surplus cucumbers that can not be used or readily sold in the fresh state4 ,instead of letting them go to waste it is very easy to cure them1 after which they may be held as long as desired or until they can be sold to advantage1 either in local markets or to pickle manufacturers4 ,thus growers are protected against loss by overproduction or from inability to speedily market a perishable crop1 and the pickle market receives the benefit of a steady supply4 ,,how ,,brining ,,preserves ,,vegetables ,when vegetables are placed in brine the juices and soluble material contained in them are drawn out by the force known as osmosis4 ,the fermentable sugar present in all fruits and vegetables1 which is one of the soluble substances extracted by osmotic action1 serves as food for the lactic-acid bacteria which break it down into lactic acid and certain volatile acids4 ,in some vegetables1 like cucumbers and cabbage1 where the supply of sugar is ample and other conditions are favorable to the growth of the lactic bacteria1 a decided acid formation takes place1 constituting a distinct fermentation4 ,the acid brine thus formed acts upon the vegetable tissues1 bringing about the changes in color1 taste1 and texture which mark the pickled state4 ,as a rule1 a solution of salt is used1 although some vegetables quickly give up enough moisture to convert dry salt into brine4 ,salt also hardens or makes firm the vegetables placed in brine and checks the action of organisms which might otherwise destroy the plant tissues4 ,cabbage is well preserved in its own brine in the form of sauerkraut4 ,other vegetables and some fruits may1 under certain conditions1 be economically preserved by brining4 ,as a rule1 however1 canning is preferable for these products1 because food values and natural flavors are better preserved by that method4 ,lack of time1 a shortage of cans1 or an oversupply of raw material may justify the preservation of vegetables other than cucumbers and cabbage by curing in brine4 ,,equipment ,,for ,,brining ,,and ,,pickling ,stone jars are the most convenient and desirable receptacles 7fig4 #a7 for making small quantities of pickles4 ,stoneware is much more easily kept clean and absorbs objectionable odors and flavors to a smaller extent than wood4 ,straight-side1 open-top jars1 which come in practically all sizes1 from #a to #bj gallons1 are best for this purpose4 ,those used for the directions given in this bulletin are #d-;gallon jars which hold about #ab pounds 7one-fourth bushel7 of cucumbers4 ,if only very small quantities of pickles are put up1 wide-mouth bottles or glass jars will do4 ,illustration3 ,fig4 #a4--,some suitable containers for home-brined products ,water-tight kegs or barrels are best for making larger quantities of pickles4 ,those used for the directions given in this bulletin are barrels holding from #dj to #de gallons4 ,they must first be washed1 or possibly charred1 to remove all undesirable odors and flavors4 ,undesirable flavors may be removed by using solutions of potash or soda lye4 ,a strong solution of lye should remain in the barrel for several clays1 after which the barrel should be thoroughly soaked and washed with hot water until the lye is removed4 ,boards about an inch thick make the best covers4 ,these may be of any kind of wood1 except yellow or pitch pine1 which would give the pickles an undesirable flavor4 ,they should be from #a to #b inches less in diameter than the inside of the jar or barrel1 so that they may be easily removed4 ,dipping the covers in paraffin and then burning them over with a flame fills the pores of the wood1 thus making it comparatively easy to keep them clean4 ,heavy plates of suitable size may be used instead of boards as covers for small containers4 ,a clean white cloth is often needed to cover the material in the jar or barrel4 ,two or three thicknesses of cheesecloth or muslin1 cut in circular form1 and about #f inches larger in diameter than the inside of the receptacle1 makes a suitable covering4 ,sometimes grape1 beet1 or cabbage leaves are used for this purpose4 ,grape leaves are a good covering for dill pickles1 and cabbage leaves for sauerkraut4 ,in addition to the jars1 crocks1 or kegs in which the pickles are made1 #b-quart glass jars are needed for packing the finished product4 ,if corks are used for sealing such containers1 they should first be dipped in hot paraffin4 ,when vegetables which have been fermented in a weak brine are to be kept for any length of time1 air must be excluded from them4 ,this may be done by sealing the containers with paraffin1 beeswax1 or oil4 ,paraffin1 the cheapest and probably the best of these three substances1 is easily handled and readily separated from the pickles when they are removed from the containers4 ,to remove any dirt1 the paraffin should be heated and strained through several thicknesses of cheesecloth4 ,thus the paraffin may be used over and over again4 ,the clean paraffin is melted and poured over the surface of the pickles in quantities sufficient to make1 when hardened1 a solid coating about half an inch thick4 ,where there are vermin1 lids should be placed over the paraffin in jars and other covers should be placed over the paraffin in kegs4 ,if applied before active fermentation has stopped1 the seal may be broken by the formation of gas below the layer1 making it necessary to remove the paraffin1 heat it again1 and once more pour it over the surface4 ,in many cases a safer and better plan for preserving vegetables fermented in a weak brine is to transfer the pickled product to glass jars as soon as fermentation is completed and seal tightly4 ,almost anything which furnishes the required pressure will serve as a weight to hold the mass down in a jar or keg4 ,clean stones 7except limestone7 and bricks are recommended4 ,illustration3 ,fig4 #b4--,salinometer ,a pair of kitchen scales and suitable vessels for determining liquid measure are1 of course1 essential4 ,the salinometer1 an instrument for measuring the salt strength of a brine1 is very useful1 although not absolutely necessary1 in brining 7fig4 #b74 ,by following the directions given here it will be possible to make brines of the required strength without the use of this instrument4 ,results may be readily checked1 however1 and any changes in brine strength which occur from time to time may be detected by the use of the salinometer4 ,the salinometer scale is graduated into #ajj degrees1 which indicate the range of salt concentration between #j1 the reading for pure water at #fj ,f12 and #ajj1 which indicates a saturated salt solution 7#bf per cent74 ,table #a 7page #ad7 shows the relation between salinometer readings and salt percentages4 ,salinometers are sold for about #a each by firms dealing in chemical apparatus and supplies4 ,a sugar hydrometer is very useful in all canning and pickling work4 ,either the ,brix or ,balling scale may be used4 ,both read directly in percentages of sugar in a pure sugar solution4 ,a ,balling hydrometer1 graduated from #j to #gj1 is a convenient instrument for the tests indicated in this bulletin4 ,,supplies ,,for ,,brining ,,and ,,pickling ,,salt ,fine table salt is not necessary4 ,what is known as common fine salt1 or even coarser grades1 may be used4 ,caked or lumpy salt can not be equally distributed4 ,salt to which anything has been added to prevent caking is not recommended for pickling and brining4 ,alkaline impurities in the salt are especially objectionable4 ,any noncaking salt which contains less than #a per cent of the carbonates or bicarbonates of sodium1 calcium1 or magnesium may be used for this purpose4 ,,vinegar ,a good1 clear vinegar of #dj to #fj grain strength 7#d to #f per cent acetic acid7 is required in making sour1 sweet1 and mixed pickles1 and is sometimes used for dill pickles4 ,many pickle manufacturers prefer distilled vinegar1 as it is colorless and free from sediment4 ,if fruit vinegars are used they should first be filtered to remove all sediment4 ,,sugar ,granulated sugar should be used in making sweet pickles4 ,the quantity of sugar required for each gallon of vinegar in making sweet liquors is shown in ,table #c 7p4 #ae74 ,,spices ,spices are used to some extent in making nearly all kinds of pickles1 but chiefly for sweet1 mixed1 and dill pickles4 ,various combinations are used1 depending on the kind of pickles to be made and the flavor desired4 ,peppers 7black and cayenne71 cloves1 cinnamon1 celery seed1 caraway1 dill herb1 mustard 7yellow71 allspice1 cardamom1 bay leaves1 coriander1 turmeric1 and mace1 are the principal whole spices for this purpose4 ,ginger and horse-radish root are used sometimes4 ,all of these spices may be purchased in bulk and mixed as desired4 ,mixed whole spices1 specially prepared for pickling purposes1 sold in the stores1 are1 as a rule1 satisfactory4 ,care should be taken to see that they are of proper strength4 ,oil spices may be desirable under some circumstances1 but their effect is not so lasting as that of the whole spices4 ,turmeric has been much used in both the commercial and household preparation of pickles4 ,while some of its qualities entitle it to be classed among the spices1 it does not rank in importance as such with the others named4 ,it is employed largely because of its supposed effect on the color of pickles1 which is probably overestimated4 ,dill herb is practically always used with cucumbers when they are fermented in a weak brine and often with other vegetables fermented in this way4 ,it gives the pickle a distinct flavor which is very popular4 ,the dill herb1 a native of southern ,europe1 can be grown in nearly all parts of the ,united ,states and usually is obtainable in the markets of the larger cities4 ,while the entire stalk of the dill herb is of value for flavoring1 the seeds are best suited for imparting the desired flavor4 ,for this reason the crop should be harvested only after the seeds have become fully mature but are not so ripe that they fall off4 ,the herb may be used green1 dried1 or brined4 ,when green or brined dill is used1 twice as much by weight as would be required if the dried herb were used is taken4 ,dill retains its flavor for a long time when brined4 ,to preserve it in this way it should be packed in a #fj brine1 or in an #hj brine if it is to be kept for a long time4 ,dill brine is as good as the herb for flavoring4 ,,cucumber ,,pickles ,because of their shape1 firmness1 or keeping quality some varieties of cucumbers are better adapted for making pickles than others4 ,among the best of the pickling varieties are the ,chicago ,pickling1 ,boston ,pickling1 and ,snow's ,perfection4 ,cucumbers of practically all varieties1 sizes1 and shapes1 however1 make good pickles4#a #a ,information on the cultivation of cucumbers1 and the diseases and enemies which attack them1 may be obtained from the ,united ,states ,department of ,agriculture4 ,cucumbers to be pickled should retain from one-eighth to one-fourth inch of their stems1 and they should not be bruised4 ,if dirty they should be washed before brining4 ,they should be placed in brine not later than #bd hours after they have been gathered4 ,cucumbers contain approximately #ij per cent of water4 ,as this large water content reduces materially the salt concentration of any brine in which they are fermented1 it is necessary to add an excess of salt at the beginning of a fermentation in the proportion of #a pound for every #aj pounds of cucumbers4 ,the active stage of cucumber fermentation continues for #aj to #cj days1 depending largely on the temperature at which it is conducted4 ,the most favorable temperature is #hf ,f4 ,practically all the sugar withdrawn from the cucumbers is utilized during the stage of active fermentation1 at the end of which the brine reaches its highest degree of acidity4 ,during this period the salt concentration should not be materially increased3 for1 although the lactic bacteria are fairly tolerant of salt1 there is a limit to their tolerance4 ,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 fermentation4 ,salt1 therefore1 should be added gradually over a period of weeks4 ,,salt ,,pickles ,salt pickles1 or salt stock1 are made by curing cucumbers in a brine which should contain not less than #i4e per cent of salt 7approximately #cf on the salinometer scale7 at the start4 ,not only must the brine be kept at this strength1 but salt should be added until it has a concentration of about #ae per cent 7#fj on the salinometer scale74 ,if well covered with a brine of this strength1 the surface of which is kept clean1 pickles will keep indefinitely4 ,proper curing of cucumbers requires from six weeks to two months1 or possibly longer1 according to the temperature at which the process is carried out and the size and variety of the cucumbers4 ,attempts to use short cuts or to make pickles overnight1 as is sometimes advised1 are based on a mistaken idea of what really constitutes a pickle4 ,curing of cucumbers is marked by an increased firmness1 a greater degree of translucency1 and a change in color from pale green to dark or olive green4 ,these changes are uniform throughout the perfectly cured specimen4 ,so long as any portion of a pickle is whitish or opaque it is not perfectly cured4 ,after proper processing in water1 salt pickles may be eaten as such or they may be converted into sour pickles 7p4 #g71 sweet pickles 7p4 #h71 or mixed pickles 7p4 #aj74 ,,small ,,quantities ,pack the cucumbers in a #d-;gallon jar and cover with #f quarts of a #aj per cent brine 7#dj on salinometer scale74 ,at the time of making up the brine1 or not later than the following day1 add more salt at the rate of #a pound for every #aj pounds of cucumbers used--in this case #a pound and #c ounces4 ,this is necessary to maintain the strength of the brine4 ,cover with a round board or plate that will go inside the jar1 and on top of this place a weight heavy enough to keep the cucumbers well below the surface of the brine4 ,at the end of the first week1 and at the end of each succeeding week for five weeks1 add one-fourth pound of salt4 ,in adding salt always place it on the cover4 ,if it is added directly to the brine1 it may sink1 as a result of which the salt solution at the bottom will be very strong1 while that near the surface may be so weak that the pickles will spoil4 ,a scum1 made up usually of wild yeasts and molds1 forms on the surface4 ,as this may prove injurious by destroying the acidity of the brine1 remove it by skimming4 ,,large ,,quantities ,put into a barrel #e to #f inches of a #dj brine 7,table #a1 p4 #ad7 and add #a quart of good vinegar4 ,in this brine place the cucumbers as they are gathered4 ,weigh the cucumbers each time before they are added4 ,put a loose-fitting wooden cover over the cucumbers and weight it down with a stone heavy enough to bring the brine over the cover4 ,after the cover and stone have been replaced add to the brine over the cover #a pound of salt for every #aj pounds of cucumbers4 ,unless the cucumbers are added too rapidly1 it will be unnecessary to add more brine1 for when a sufficient weight is maintained on the cover the cucumbers make their own brine4 ,if1 however1 the cucumbers are added rapidly1 or if the barrel is filled at once1 more brine may be required4 ,in such a case1 add enough of the #dj brine to cover the cucumbers4 ,when the barrel is full1 add #c pounds of salt each week for five weeks 7#ae pounds to a #de-;gallon barrel74 ,in adding the salt1 place it on the cover4 ,added in this way it goes into solution slowly1 insuring a brine of uniform strength throughout and a gradually increasing salt concentration4 ,thus1 shriveling of the pickles is prevented to a great extent and the growth and activity of the lactic bacteria are not seriously checked4 ,stirring or agitation of the brine may be harmful for the reason that the introduction of air bubbles is conducive to the growth of spoilage bacteria4 ,from time to time remove the scum which forms on the surface4 ,where cucumbers are grown extensively for the production of pickles1 curing is done in large tanks at salting stations4 ,while it involves certain details of procedure not required in barrel quantities1 this method of curing is essentially the same4 ,,processing ,after being cured in brine1 pickles must receive a processing in water to remove the excess of salt4 ,if they are to be used as salt pickles1 only a partial processing is required4 ,if1 however1 they are to be made into sour1 sweet1 or mixed pickles1 the salt should be largely1 but not completely1 removed4 ,pickles keep better when the salt is not entirely soaked out4 ,under factory conditions1 processing is accomplished by placing the pickles in tanks1 which are then filled with water and subjected to a current of steam1 the pickles being agitated meanwhile4 ,in most homes1 however1 the equipment for such treatment is not available4 ,the best that can be done in the home is to place the pickles in a suitable vessel1 cover them with water1 and heat them slowly to about #abj ,f41 at which temperature they should be held for from #aj to #ab hours1 being stirred frequently4 ,the water is then poured off1 and the process is repeated1 if necessary1 until the pickles have only a slightly salty taste4 ,,sorting ,after processing1 the pickles should be sorted4 ,to secure the most attractive product1 pickles should be as nearly as possible of uniform size4 ,at least three sizes are recognized--small 7#b to #c inches long7 1 medium 7#c to #d inches long71 and large 7#d inches or longer74 ,only the small sizes are selected for bottling4 ,fairly small and medium-large cucumbers are well adapted to the making of sweet pickles4 ,the larger sizes may be used for sour and dill pickles4 ,imperfectly formed pickles1 the so-called crooks and nubs1 can be cut up and added to mixed pickles or other combinations of which cucumbers form a part4 ,the number of pickles of various sizes required to make a gallon is shown in ,table #d1 page #af4 ,,sour ,,pickles ,after pickles have been processed sufficiently1 drain them well and cover them at once with vinegar4 ,a #de or #ej grain vinegar usually gives all the sourness that is desirable4 ,if1 however1 very sour pickles are preferred1 it would be well to use at first a #de-;grain vinegar1 and after a week or #aj days transfer the pickles to a vinegar of the strength desired4 ,as the first vinegar used will in all cases be greatly reduced in strength by dilution with the brine contained in the pickles1 it will be necessary to renew the vinegar after a few weeks4 ,if this is not done and the pickles are held for any length of time they may spoil4 ,the best containers for sour pickles are stone jars1 or1 for large quantities1 kegs or barrels4 ,covered with a vinegar of the proper strength1 pickles should keep indefinitely4 ,,sweet ,,pickles ,cover the cured and processed cucumbers with a sweet liquor made by dissolving sugar in vinegar1 usually with the addition of spices4 ,depending upon the degree of sweetness desired1 the quantity of sugar may vary from #d to #aj pounds to the gallon of vinegar1 #f pounds to the gallon usually giving satisfactory results4 ,the chief difficulty in making sweet pickles is their tendency to become shriveled and tough1 which increases with the sugar concentration of the liquor4 ,this danger can usually be avoided by covering the pickles first with a plain #de to #ej grain vinegar4 ,after one week discard this vinegar1 which in all probability has become greatly reduced in strength1 and cover with a liquor made by adding #d pounds of sugar to the gallon of vinegar4 ,it is very important that the acidity of the liquor used on pickles be kept as high as possible4 ,a decrease in acidity much below a #cj-;grain strength may permit the growth of yeasts1 with resulting fermentation and spoilage4 ,if a liquor containing more than #d pounds of sugar to the gallon is desired1 it would be best not to 4exceed that quantity at first1 but gradually add sugar until the desired concentration is obtained4 ,a sugar hydrometer readily and accurately indicates the sugar concentration 7p4 #d74 ,a reading of #db 7,brix or ,balling7 would indicate a concentration of approximately #f pounds of sugar to the gallon of vinegar4 7,table #c1 p4 #ae47 ,spices are practically always added in making sweet pickles4 ,the effect of too much spice1 especially the stronger kinds1 like peppers and cloves1 however1 is injurious4 ,one ounce of whole mixed spices to #d gallons of pickles is enough4 ,as spices may cause cloudiness of the vinegar1 they should be removed after the desired flavor has been obtained4 ,heating is an aid to a better utilization of the spice4 ,add the required quantity of spice1 in a cheesecloth bag1 to the vinegar and hold at the boiling point for not longer than half an hour4 ,heating too long causes the vinegar to darken4 ,if considered desirable1 add sugar at this time1 and pour at once over the pickles4 ,if the pickles are to be packed in bottles or jars1 after such preliminary treatment as may be required1 transfer them to these containers and cover them with a liquor made as desired4 ,,dill ,,pickles ,the method for making dill pickles differs from that for making salt pickles in two important particulars4 ,a much weaker brine is used1 and spices1 chiefly dill1 are added4 ,because of the weaker salt concentration1 a much more rapid curing takes place4 ,as a result they can be made ready for use in about half the time required for ordinary brined pickles4 ,this shortening of the period of preparation1 however1 is gained at the expense of the keeping quality of the product4 ,for this reason it is necessary to resort to measures which will prevent spoilage4 ,,small ,,quantities ,place in the bottom of the jar a layer of dill and one-half ounce of mixed spice4 ,then fill the jar1 to within #b or #c inches of the top1 with washed cucumbers of as nearly the same size as practicable4 ,add another half ounce of spice and layer of dill4 ,it is a good plan to place over the top a layer of grape leaves4 ,in fact1 it would be well to place these at both the bottom and top4 ,they make a very suitable covering and have a greening effect on the pickles4 ,pour over the pickles a brine made as follows3 ,salt1 #a pound2 vinegar1 #a pint 2 water1 #b gallons4 ,never use a hot brine at the beginning of a fermentation4 ,the chances are that it would kill the organisms present1 thus preventing fermentation4 ,cover with a board cover or plate with sufficient weight on top to hold the cucumbers well below the brine4 ,if the cucumbers are packed at a temperature around #hf ,f41 an active fermentation will at once set in4 ,this should be completed in #aj days to #b weeks1 if a temperature of about #hf ,f4 is maintained4 ,the scum which soon forms on the surface and which consists usually of wild yeasts1 but often contains molds and bacteria1 should be skimmed off4 ,after active fermentation has stopped1 it is necessary to protect the pickles against spoilage4 ,this may be done in one of two ways3 7#a7 ,cover with a layer of paraffin4 ,this should be poured while hot over the surface of the brine or as much of it as is exposed around the edges of the board cover4 ,when cooled this forms a solid coating which effectually seals the pickles4 7#b7 ,seal the pickles in glass jars or cans4 ,as soon as they are sufficiently cured1 which may be determined by their agreeable flavor and dark-green color1 transfer them to glass jars1 and fill either with their own brine or with a fresh brine made as directed4 ,add a small quantity of dill and spice4 ,bring the brine to a boil1 and1 after cooling to about #afj ,f41 pour it over the pickles1 filling the jars full4 ,seal the jars tight4 ,the plan of preserving dill pickles by sealing in jars has the merit of permitting the use of a small quantity without the necessity of opening and resealing a large bulk1 as is the case when pickles are packed in large containers and sealed with paraffin4 ,,large ,,quantities ,fill a barrel with cucumbers4 ,add #f to #h pounds of green or brined dill1 or half that quantity of dry dill1 and #a quart of mixed spices4 ,if brined dill is used1 it is well to add about #b quarts of the dill brine4 ,the dill and spices should be evenly distributed at the bottom1 middle1 and top of the barrel4 ,also add #a gallon of good vinegar4#b #b ,this addition of vinegar is not essential1 and many prefer not to use it4 ,in the proportion indicated1 however1 it is favorable to the growth of the lactic bacteria and helps to prevent the growth of spoilage organisms4 ,its use1 therefore1 is to be regarded with favor4 ,some prefer to omit the mixed spices for the reason that they interfere with the distinctive flavor of the dill herb4 ,head up tight and1 through a hole bored in the head1 fill the barrel with a brine made in the proportion of one-half pound of salt to a gallon of water4 ,add brine until it flows over the head and is level with the top of the chime4 ,maintain this level by adding brine from time to time4 ,remove the scum which soon forms on the surface4 ,during the period of active fermentation1 keep the barrel in a warm place and leave the hole in the head open to allow gas to escape4 ,when active fermentation is over1 as indicated by the cessation of bubbling and frothing on the surface1 the barrel may be plugged tight and placed in storage1 preferably in a cool place4 ,leakage and other conditions may cause the brine in a barrel of pickles to recede at any time4 ,the barrels should be inspected occasionally1 and more brine added if necessary4 ,pickles put up in this way should be ready for use within about six weeks4 ,when pickles are to be held in storage a long time1 a #bh brine1 made by adding #aj ounces of salt to a gallon of water1 should be used4 ,pickles packed in a brine of this strength will keep a year1 if the barrels are kept filled and in a cool place4 ,the important factor in preserving pickles put up in a weak brine1 such as is ordinarily used for dill pickles1 is the exclusion of air4 ,when put up in tight barrels this is accomplished by keeping the barrels entirely filled with brine4 ,,mixed ,,pickles ,onions1 cauliflower1 green peppers1 tomatoes1 and beans1 as well as cucumbers1 are used for making mixed pickles4 ,all vegetables should first be cured in brine4 ,for making mixed pickles1 very small vegetables are much to be preferred4 ,if larger ones must be used1 first cut them into pieces of a desirable and uniform shape and size4 ,place in the bottom of each wide-mouth bottle or jar a little mixed spice4 ,in filling the bottle arrange the various kinds of pickles in as neat and orderly a manner as possible4 ,the appearance of the finished product depends largely upon the manner in which they are packed in the bottle4 ,do not completely fill the bottles4 ,if sour pickles are desired1 fill the bottles completely with a #de-;grain vinegar4 ,if sweet ones are wanted1 fill with a liquor made by dissolving #d to #f pounds of sugar in a gallon of vinegar4 ,seal tight1 and label properly4 ,,sauerkraut ,for making sauerkraut in the home1 #d or #f gallon stone jars are considered the best containers1 unless large quantities are desired1 in which case kegs or barrels may be used4 ,select only mature1 sound heads of cabbage4 ,after removing all decayed or dirty leaves1 quarter the heads and slice off the core portion4 ,for shredding1 one of the hand-shredding machines which can be obtained on the market is much the best1 although an ordinary slaw cutter or a large knife will do4 ,in making sauerkraut the fermentation is carried out in a brine made from the juice of the cabbage which is drawn out by the salt4 ,one pound of salt for every #dj pounds of cabbage makes the proper strength of brine to produce the best results4 ,the salt may be distributed as the cabbage is packed in the jar or it may be mixed with the shredded cabbage before being packed4 ,the distribution of #b ounces of salt with every #e pounds of cabbage probably is the best way to get an even distribution4 ,pack the cabbage firmly1 but not too tightly1 in the jar or keg4 ,when full1 cover with a clean cloth and a board or plate4 ,on the cover place a weight heavy enough to cause the brine to come up to the cover4 ,if the jar is kept at a temperature of about #hf ,f41 fermentation will start promptly4 ,a scum soon forms on the surface of the brine4 ,as this scum tends to destroy the acidity and may affect the cabbage1 it should be skimmed off from time to time4 ,if kept at #hf ,f41 the fermentation should be completed in six to eight days4 ,a well-fermented sauerkraut should show a normal acidity of approximately #bj1 or a lactic acid percentage of #a4h 7p4 #af74 ,after fermentation is complete1 set the sauerkraut in a cool place4 ,if the cabbage is fermented late in the fall1 or if it can be stored in a very cool place1 it may not be necessary to do more than keep the surface skimmed and protected from insects1 etc42 otherwise it will be necessary to resort to one of the following measures to prevent spoilage3 7#a7 ,pour a layer of hot paraffin over the surface1 or as much of it as is exposed around the cover4 ,properly applied to a clean surface1 this effectually seals the jar and protects the contents from contamination4 7#b7 ,after the fermentation is complete1 pack the sauerkraut in glass jars1 adding enough of the kraut brine1 or a weak brine made by adding an ounce of salt to a quart of water1 to completely fill the jars4 ,seal the jars tight1 and set them away in a cool place4 ,the second method is much to be p referred to the first4 ,sauerkraut properly fermented and stored in this way has kept throughout a season in good condition4 ,placing the jars before sealing in a water bath and heating until the center of the jar shows a temperature of about #afj ,f4 gives an additional assurance of good-keeping quality of the kraut4 ,in the commercial canning of sauerkraut1 where conditions and length of storage can not be controlled1 heat must always be used4 ,,fermentation ,,and ,,salting ,,of ,,vegetables ,,other ,,than ,,cucumbers ,,and ,,cabbage ,there are three methods of preserving vegetables by the use of salt3 ,,fermentation ,,in ,,an ,,added ,,brine ,experiments have shown that string beans1 green tomatoes1 beets1 chayotes1 mango melons1 burr gherkins1 cauliflower1 and corn 7on cob7 may be well preserved in a #aj per cent brine 7#dj on the salinometer scale7 for several months4 ,peppers and onions are better preserved in an #hj brine4 ,the brine must be maintained at its original strength by the addition of salt1 and the surface of the brine must be kept free from scum4 ,some of the vegetables listed1 notably string beans and green tomatoes1 are well adapted to fermentation in a weak brine 7#e per cent salt71 in which case dill and other spices may be added4 ,the general directions given for dill pickles 7p4 #h7 should be followed4 ,,fermentation ,,in ,,brine ,,produced ,,by ,,dry ,,salting ,this method1 of course1 can be used only for vegetables which contain enough water to make their own brine4 ,string beans1 if young and tender1 may be preserved in this way4 ,remove tips and strings1 and1 if the pods are large1 break them in two4 ,older beans1 and doubtless other vegetables1 could be preserved by this method if first shredded in the same manner as cabbage 7p4 #aj74 ,use salt equal to #c per cent of the weight of the vegetables 7#a ounce salt to about #b pounds vegetables74 ,,salting ,,without ,,fermentation ,enough salt to prevent all bacterial action must be added4 ,wash and weigh the vegetables4 ,mix with them thoroughly one-fourth their weight of salt4 ,if after the addition of pressure there is not enough brine to cover the product1 add brine made by dissolving #a pound of salt in #b quarts of water4 ,as soon as bubbling ceases1 protect the surface by covering with paraffin4 ,this method is especially well adapted to vegetables in which the sugar content is too low to produce a successful fermentation1 such as chard1 spinach1 and dandelions4 ,corn can also be well preserved in this way4 ,husk it and remove the silk4 ,cook it in boiling water for #aj minutes1 to set the milk4 ,then cut the corn from the cob with a sharp knife1 weigh it1 and pack it in layers1 with one-fourth its weight of fine salt4 ,the methods of preservation outlined are not limited to vegetables4 ,solid fruits1 like clingstone peaches and ,kieffer pears1 can be preserved in an #hj brine for as long as six months4 ,after the salt has been soaked out1 they may be worked up into desirable products by the use of spices1 vinegar1 sugar1 etc4 ,soft fruits1 like ,elberta peaches and ,bartlett pears1 are best preserved in weak vinegar 7#b per cent acetic acid74#c #c ,report of an investigation in the ,bureau of ,chemistry on the utilization of brined products1 by ,rhea ,c4 ,scott1 #aiai4 ,,causes ,,of ,,failure ,,soft ,,or ,,slippery ,,pickles ,a soft or slippery condition1 one of the most common forms of spoilage in making pickles1 is the result of bacterial action4 ,it always occurs when pickles are exposed above the brine and very often when the brine is too weak to prevent the growth of spoilage organisms4 ,to prevent it keep the pickles well below the brine and the brine at the proper strength4 ,to keep pickles for more than a very few weeks a brine should contain #aj per cent of salt4 ,once pickles have become soft or slippery as a result of bacterial action no treatment will restore them to a normal condition4 ,,hollow ,,pickles ,hollow pickles may occur during the process of curing4 ,this condition1 however1 does not mean a total loss1 for hollow pickles may be utilized in making mixed pickles or certain forms of relish4 ,while there are good reasons to believe that hollow pickles are the result of a faulty development or nutrition of the cucumber1 there is also a strong probability that incorrect methods may contribute to their formation4 ,one of these is allowing too long a time to intervene between gathering and brining4 ,this period should not exceed #ba hours4 ,hollow pickles frequently become floaters4 ,sound cucumbers properly cured do not float1 but any condition which operates to lower their relative weight1 such as gaseous distention1 may cause them to rise to the surface4 ,,effect ,,of ,,hard ,,water ,so-called hard waters should not be used in making a brine4 ,the presence of large quantities of calcium salts and possibly other salts found in many natural waters may prevent the proper acid formation1 thus interfering with normal curing4 ,the addition of a small quantity of vinegar serves to overcome alkalinity when hard water must be used4 ,if present in any appreciable quantity1 iron is objectionable1 causing a blackening of the pickles under some conditions4 ,,shriveling ,shriveling of pickles often occurs when they have been placed at once in very strong salt or sugar solutions1 or even in very strong vinegars4 ,for this reason avoid such solutions so far as possible4 ,when a strong solution is desirable the pickles should first be given a preliminary treatment in a weaker solution4 ,this difficulty is most often encountered in making sweet pickles4 ,the presence of sugar in high concentrations is certain to cause shriveling unless ,,effect ,,of ,,too ,,much ,,salt ,,on ,,sauerkraut ,perhaps the most common cause of failure in making sauerkraut is the use of too much salt4 ,the proper quantity is #b per cent by weight of the cabbage packed4 ,when cabbage is to be fermented in very warm weather it may be well to use a little more salt4 ,as a rule1 however1 this should not exceed #c per cent4 ,in applying the salt see that it is evenly distributed4 ,the red streaks which are sometimes seen in sauerkraut are believed to be due to uneven distribution of salt4 ,,effect ,,of ,,scum ,spoilage of the top layers of vegetables fermented in brine is sure to occur unless the scum which forms on the surface is frequently removed4 ,this scum is made up of wild yeasts1 molds1 and bacteria1 which1 if allowed to remain1 attack and break down the vegetables beneath4 ,they may also weaken the acidity of the brine1 in which way they may cause spoilage4 ,the fact that the top layers have spoiled1 does not necessarily mean1 however1 that all in the container are spoiled4 ,the molds and other organisms which cause the spoilage do not quickly get down to the lower layers4 ,the part found in good condition often may be saved by carefully removing the spoiled part from the top1 adding a little fresh brine1 and pouring hot paraffin over the surface4 ,,effect ,,of ,,temperature ,temperature has an important bearing on the success of a lactic fermentation4 ,the bacteria which are essential in the fermentation of vegetable foods are most active at a temperature of approximately #hf ,f41 and as the temperature falls below this point their activity correspondingly diminishes4 ,it is essential1 therefore1 that the foods be kept as close as possible to #hf ,f4 at the start and during the active stages of a fermentation4 ,this is especially important in the production of sauerkraut1 which is often made in the late fall or winter4 ,the fermentation may be greatly retarded or even stopped by too low a temperature4 ,after the active stages of a fermentation have passed1 store the food in a cool place4 ,low temperatures are always an aid in the preservation of food products4 ,,coloring ,,and ,,hardening ,,agents ,to make what is thought to be a better looking product1 it is the practice in some households to green pickles by heating them with vinegar in a copper vessel4 ,experiments have shown that in this treatment copper acetate is formed1 and that the pickles take up very appreciable quantities of it4 ,copper acetate is poisonous4 ,by a ruling of the ,secretary of ,agriculture1 made ,july #ab1 #aiab1 foods greened with copper salts1 all of which are poisonous1 will be regarded as adulterated4 ,alum is often used for the purpose presumably of making pickles firm4 ,the use of alum in connection with food products is of doubtful expediency1 to say the least4 ,if the right methods are followed in pickling1 the salt and acids in the brine will give the desired firmness4 ,the use of alum1 or any other hardening agent1 is unnecessary4 ,,tables ,,and ,,tests ,table #a4--,salt percentages1 corresponding salinometer readings1 and quantity of salt required to make #f quarts of brine ------------------------------------- ,salt in ,salt in ,salinometer #f quarts of solution reading finished brine ------------------------------------- ,per cent ,degrees ,ounces #a4jf #d #b #b4ab #h #d #c4ah #ab #f #d4bd #af #h #e4c #bj #aa #g4db #bh #ad #h4dh #cb #ah #i4ed #cf #bj #aj4f #dj #bb #ae4i #fj #ce #ba4b #hj #dh #bf4e #ajj #fd ------------------------------------- ,the figures given in the first two columns of ,table #a are correct4 ,those in the last column are correct within the possibilities of ordinary household methods4 ,to make up a brine from this table1 the required quantity of salt is dissolved in a smaller volume of water and water is added to make up as nearly as possible to the required #f quarts4 ,one pound of salt dissolved in #i pints of water makes a solution with a salinometer reading of #dj1 or approximately a #aj per cent brine4 ,in a brine of this strength1 fermentation proceeds somewhat slowly4 ,pickles kept in a brine maintained at this strength will not spoil4 ,one-half pound of salt dissolved in #i pints of water makes approximately a #e per cent brine1 with a salinometer reading of #bj4 ,a brine of this strength permits a rapid fermentation1 but vegetables kept in such a brine will spoil within a few weeks if air is not excluded4 ,a brine in which a fresh egg just floats is approximately a #aj per cent solution4 ,fermentation takes place fairly well in brines of #dj strength1 and will1 to some extent at least1 up to #fj4 ,at #hj all fermentation stops4 ,the volume of brine necessary to cover vegetables is about half the volume of the material to be fermented4 ,for example1 if a #e-;gallon keg is to be packed1 #b gallons of brine is required4 ,table #b4--;,freezing point of brine at different salt concentrations ----------------------------------- ,salt ,salinometer ,freezing reading temperature ----------------------------------- ,per cent ,degrees ,f #e #bj #be4b #aj #dj #ah4g #ae #fj #ab4b #bj #hj #f4a #be #ajj #j4e ----------------------------------- ,table #c4--;,density of sugar sirup ------------------------ ,quantity of sugar for ,density each gallon of water#d ------------------------ ,degrees ,brix or ,balling ,lbs4 ,ozs4 #e #g #aj #ad4h #ae #a #g4e #bj #a #ad4ge #be #b #ab4e #cj #c #i #dj #e #h4ge #de #f #ac #ej #h #e4be #ee #aj #d #fj #ab #h ------------------------ #d ,when vinegar is used1 the equivalent sugar hydrometer reading would be about #b degrees higher than that indicated in the table4 ,table #d4--,number of cucumbers of various sizes required to make a gallon of pickles ---------------------------------------- ------ ,number to ,size ,variety a gallon ---------------------------------------- ------ #a to #b inches long ,gherkins#e #bej to #fej #b to #c inches long ,small pickles #acj to #bej #c to #d inches long ,medium pickles #dj to #acj #d inches and longer ,large pickles #ab to #dj ---------------------------------------- ------ #e ,small pickles are usually designated as gherkins4 ,those of very small size are sometimes called midgets4 ,the maximum acidity formed by a lactic fermentation of vegetables in brine varies from #j4be to #b per cent4 ,the maximum is reached at or soon after the close of the active stage of fermentation4 ,after this the acidity usually decreases slowly4 ,the stage of active fermentation continues for from one to three weeks1 depending upon the temperature1 strength of brine1 etc4 ,during this period gas is formed and froth appears on the surface1 owing to the rising of gas bubbles4 ,at the close of this period the brine becomes still4 ,the quantity of acid formed depends primarily upon the sugar content of the vegetables fermented1 but it may be influenced by other factors4 ,dipping a piece of blue litmus paper 7obtainable at drug stores7 in the brine will show whether the brine is acid4 ,if the paper turns pinkish or red1 the brine is acid1 but the litmus paper does not give a definite indication of the degree of acidity4 ,for those who want to know accurately what the degree of acidity is the following method is outlined3 ,with a pipette transfer exactly #e cubic centimeters of the brine to a small evaporating dish4 ,to this add #de cubic centimeters of distilled water and #a cubic centimeter of a #j4e per cent solution of phenolphthalein in #ej per cent alcohol4 ,then run in slowly a one-twentieth normal sodium hydrate solution4 ,this is best done by using a #be cubic centimeter burette1 graduated in tenths4 ,as the sodium hydrate is being added stir constantly1 and note carefully when the entire liquid shows a faint pink tint4 ,this indicates that the neutral point has been reached4 ,read off carefully the exact quantity of sodium hydrate required to neutralize the mixture in the dish4 ,this number multiplied by #j4ji gives the number of grams of acid per #ajj cubic centimeters1 calculated as lactic1 present in the brine4 ,this method can be used to determine the acid strength of vinegars4 ,multiply by #j4jf to ascertain the number of grams of acetic acid per #ajj cubic centimeters present in the vinegar4 ,the apparatus and chemicals needed for this test can be obtained from any firm dealing in chemical apparatus and supplies4 ,,organization ,,of ,,the ,,united ,,states ,,department ,,of ,,agriculture ,secretary of ,agriculture ,henry ,c4 ,wallace4 ,assistant ,secretary ,howard ,m4 ,gore4 ,director of ,scientific ,work ,e4 ,d4 ,ball4 ,director of ,regulatory ,work ,walter ,g4 ,campbell4 ,director of ,extension ,work ,c4 ,w4 ,warburton4 ,solicitor ,r4 ,w4 ,williams4 ,weather ,bureau ,charles ,f4 ,marvin1 ,chief4 ,bureau of ,agricultural ,economics ,henry ,c4 ,taylor1 ,chief4 ,bureau of ,animal ,industry ,john ,r4 ,mohler1 ,chief4 ,bureau of ,plant ,industry ,william ,a4 ,taylor1 ,chief4 ,forest ,service ,w4 ,b4 ,greeley4 ,chief4 ,bureau of ,chemistry ,c4 ,a4 ,browne1 ,chief4 ,bureau of ,soils ,milton ,whitney4 ,chief4 ,bureau of ,entomology ,l4 ,o4 ,howard1 ,chief4 ,bureau of ,biological ,surrey ,e4 ,w4 ,nelson1 ,chief4 ,bureau of ,public ,roads ,thomas ,h4 ,mac,donald1 ,chief4 ,bureau of ,home ,economics ,louise ,stanley4 ,chief1 ,bureau of ,dairying ,c4 ,w4 ,larson1 ,chief4 ,office of ,experiment ,stations ,e4 ,w4 ,allen4 ,chief4 ,fixed ,nitrogen ,research ,laboratory ,f4 ,g4 ,cottrell1 ,director4 ,publications ,l4 ,j4 ,haynes1 ,in ,charge4 ,library ,claribel ,r4 ,barnett4 ,librarian4 ,federal ,horticultural ,board ,c4 ,l4 ,marlatt1 ,chairman4 ,insecticide and ,fungicide ,board ,j4 ,k4 ,haywood4 ,chairman4 ,packers and ,stockyards ,administration ,chester ,morrill1 ,grain ,futures ,administration ,assistant to the ,secretary4 --------------- ,this bulletin is a contribution from ,bureau of ,chemistry ,c4 ,a4 ,browne1 ,chief4 ,microbiological ,laboratory ,charles ,thou1 ,mycologist in ,charge4 ---------------------------------------- ,,additional ,,copies ,,of ,,this ,,publication ,,may ,,be ,,procured ,,from ,,the ,,superintendent ,,of ,,documents ,,government ,,printing ,,office ,,washington1 ,d4 ,c4 ,,at #e ,,cents ,,per ,,copy ---------------------------------------- 99 99 99 99 99 ,transcriber ,note ,figure #a was moved so that it would not split a paragraph4