Making Fermented Pickles

by Hoohla
Making Fermented Pickles

Making Fermented Pickles


Making Fermented Pickles

Making Fermented Pickles
Information and 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 (salt, sour, sweet, dill, and mixed) pickles and sauerkraut are given most attention. String beans, green tomatoes, chayotes, mango melons, burr gherkins, cauliflower, corn on the cob, and some fruits, such as peaches and pears, are mentioned.
Although intended mainly for guidance in putting up pickles on a small scale in the home, this bulletin may be used also in preparing large quantities on a commercial or semicommercial scale.
This bulletin is a revision of, and supersedes, Farmers’ Bulletin 1159.


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