HOME DRYING MANUAL 
30 
crocks make satisfactory containers. Put a 
layer of vegetables about an inch thick on the 
bottom of the container. Cover this with 
salt. Continue making alternate layers of 
vegetables and salt until the container is 
almost filled. The salt should be evenly 
distributed so that it will not be necessary to 
use more salt than the quantity required in 
proportion to the vegetables used. Cover the 
surface with a cloth and a board or glazed 
plate. Place a weight on these and set aside 
in a cool place. If sufficient liquor to cover 
the vegetables has not been extracted by the 
next day, pour in enough strong brine (1 
pound of salt to 2 quarts of water) to cover 
surface around the cover. The top layer of 
vegetables should be kept under the brine to 
prevent molding. There will be some bubbling 
at first. As soon as this stops set the con- 
tainer where it will not be disturbed until 
ready for use. Seal by pouring very hot 
paraffin on the surface. 
THE USE OF BRINE 
This method is used for cucumbers, string 
beans, green tomatoes, beets, corn and peas, 
as these vegetables do not contain enough 
water for a good brine using only salt. Wash 
and put in a crock or other container within 
3 or 4 inches of the top. Pour over them a 
brine made by adding to every 4 quarts of 
water used yi pint of vinegar and y£ cup salt. 
The amount of brine needed will be about yi 
the volume of the material to be fermented. 
When fermentation is complete the container 
should be sealed as detailed for sour-crout. 
To Ferment Cucumbers 
Unless the cucumbers are from your own 
garden wash them carefully to insure cleanli- 
ness after indiscriminate handling. Pack 
them in a keg, barrel or crock, leaving space 
at the top for the cover. £over them with a 
brine made by adding to every 4 quarts of 
water used ]/2 pint of vinegar and yi cup of 
salt. The amount of brine needed will be 
one-half of the volume of the material to be 
fermented. Place a wooden cover or glazed 
plate on top of the contents and press it down 
by weighting it with a stone or other weight, 
to keep the cucumbers under the brine. Fer- 
mentation will require from 8 to 10 days in 
warm weather and from 2 to 4 weeks in cool 
weather. It is complete when bubbles cease 
to rise when the container is lightly tapped or 
jarred. When this stage is reached remove 
any scum which may have collected, pour hot 
paraffin over the cover and around the weight 
and store in a cool place. 
Green Tomatoes 
The process for green tomatoes is the same 
as that for cucumbers. 
Beets and String Beans 
Remove the strings from beans. Beets 
should be washed thoroughly and packed 
whole. Spices may be used, as with cucum- 
bers, but these may be omitted if the vege- 
tables are to be freshened by soaking, when 
they are to be used. The method is the 
same as with cucumbers. 
PREPARING FOR USE 
To prepare salted vegetables for use, soak 
in 3 or 4 times their volume of cold water to 
draw out excess salt. One or two changes of 
water will shorten this process. They 
should then be drained and rinsed well, put in 
cold water, brought slowly to a boil, and 
cooked until tender. They may then be pre- 
pared and served as fresh products are pre- 
pared and served. 
Fermented vegetables should be rinsed in 
fresh water after removing from the container. 
To retain the acid flavor do not soak in water 
before cooking. 
If cooked without soaking, fermented 
dandelions, spinach, kale and other greens 
will have flavor similar to that of the greens 
in their fresh state. 
Fermented corn should be soaked several 
hours, with three or four changes of water. 
During the cooking also there should be one 
change of water. The corn may then be 
used in chowder, pudding, omelet, fritters or 
waffles. 
Salted string beans should be soaked to 
remove the salt and then prepared and served 
as fresh beans are prepared and served. 
Fermented string beans may be cooked 
without soaking and served as the fresh 
beans are served. Young and tender string 
beans may be eaten raw. 
PICKLING VEGETABLES 
Pickling is an important branch of home 
preparedness for the winter months. Pickles 
have little food value, but they give a flavor to 
a meal which is liked by many. They should 
not be given to children. 
In pickling, vegetables are usually soaked 
overnight in a brine made of 1 cup of salt 
and 1 quart of water. This brine removes the 
water of the vegetable and so prevents 
weakening of the vinegar. In the morning 
the brine is drained off. 
Alum should not be used to make the 
vegetables crisp, as it is harmful to the human 
body. A firm product is obtained if the 
vegetables are not cooked too long or at too 
high a temperature. 
