Fermented Or Brined Pickles

* Exported from MasterCook *

FERMENTED OR BRINED PICKLES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
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
75.

From: Ball Blue Book Shared By: Pat Stockett



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