*  Exported from  MasterCook  *
                        FERMENTED OR BRINED PICKLES
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 Serving Size  : 6    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Percent brine solution made
                         -by dissolving 1 cup salt in
                         -2 quarts
   “Pickle making begins with the brine and to make
   carelessly or to maintain carelessly a brine is the
   reason for most of the soft and unfit pickles.
   Remember these key points; Use clean stone or glass
   jars; use only a recommended pickling variety of
   cucumbers; use only canning and pickling salt; and do
   not use hard water.  Pickles must be placed in a brine
   and fermented for approximately 6 weeks before the
   addition of the final and last brine.”
   1.  Wash cucumbers carefully. Use only freshly
   harvested, slightly immature pickling variety. 2.
   Weigh cucumbers. Put in a clean pickling container and
   cover with a water. (Cucumbers may be added during the
   first day or two of curing process if enough brine is
   added to cover them and if salt is added in definite
   amounts to maintain a 10% brine. 3. Weight cucumbers
   under brine 4. Store in a cool dark place. 5. Next
   day, add 1 cup salt for each 5 pounds of cucumbers.
   This is necessary to maintain a 10% brine solution.
   Salt must be added on top of plate or clean cloth (and
   not directly on the cucumbers) for even distribution
   throughout the brine. 6. Remove scum when it forms on
   top of brine.  The scum will destroy the acidity of
   the brine and result in spoilage of the product, if
   left on. 7. At the end of the week, and for 4 or 5
   succeeding weeks, add 1/4 cup salt for each 5 pounds
   of cucumbers.  Add in the same manner as No.5. 8.
   Fermentation resulting in bubble formation should
   continue about 4 weeks. Test for bubbles by tapping
   container on the side with your hand. As a second
   test, cut a cucumber in half; if it is the same color
   throughout and has no noticeable rings or white spots,
   fermentation is complete. 9. Cucumbers may be kept in
   this 10% brine solution--no additional salt is added
   after they are cured--until made into pickles.  The
   best temperature for brining cucumbers is about 70 to
   From: Ball Blue Book Shared By: Pat Stockett
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