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Ингредиенты
- 10 x Percent brine solution made by dissolving 1 c. salt in 2 qts
Инструкции
- "Pickle making begins with the brine and to make carelessly or possibly to maintain carelessly a brine is the reason for most of the soft and unfit pickles.
- Remember these key points; Use clean stone or possibly glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and don't 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 possibly two of curing process if sufficient 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 cold dark place.
- 5. Next day, add in 1 c. 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 possibly 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 possibly 5 succeeding weeks, add in 1/4 c. salt for each 5 pounds of cucumbers. Add 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 possibly white spots, fermentation is complete.
- 9. Cucumbers may be kept in this 10% brine solution-no additional salt is added after they are cured-till made into pickles. The best temperature for brining cucumbers is about 70 to 75.
