Making Fermented Pickles
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About this book
Making Fermented Pickles is by Edwin Lefevre. The text says directions for pickling vegetables in brine have been prepared for the use of housewives and producers of pickles, and to meet the needs of extension workers. Cucumber pickles of several kinds, salt, sour, sweet, dill, and mixed, and sauerkraut are given most attention.
The text explains that when vegetables are placed in brine the juices and soluble material contained in them are drawn out by the force known as osmosis. The text says stone jars are the most convenient and desirable receptacles for making small quantities of pickles. The text warns never to use a hot brine at the beginning of a fermentation, and adds that the chances are that it would kill the organisms present, thus preventing fermentation. The text says that if the paper turns pinkish or red, the brine is acid, but the litmus paper does not give a definite indication of the degree of acidity.
About the author
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Book facts
- Author
- Edwin Lefevre
- Pages
- 20
- Language
- English
- Genre
- Science
- Formats
- PDF, EPUB, Read online