Cucumbers—Dill Style. To pickle cucumbers wash the cucumbers and pack into a clean, water-tight barrel, keg or crock. On the bottom of the barrel place a layer of dill weed and a handful of mixed spice. Add another layer of dill and another handful of spice when the barrel is half full, and when almost full, add a third layer. If a keg or crock is used, the amount of dill and spice can be reduced in proportion to the size of the receptacle. When the container has been filled to within a few inches of the top, add a layer of covering material—beet leaves or grape leaves—about an inch thick. If any spoilage should occur on the surface, this layer will protect the vegetables beneath. Press down with a clean board weighted with bricks or stone.
Make the brine as given in the general rules. Add sufficient brine to cover the material and allow it to stand twenty-four hours. Then make air-tight. The time necessary for complete fermentation to occur depends upon the temperature. In a warm place five days to a week may suffice; in a cool cellar three to four weeks.
The dill and spices may be omitted, in which case we then have plain cucumbers.
String Beans. Remove the ends and strings from the beans and cut into pieces about two inches long; pack in the container; cover with brine and ferment.
Green Tomatoes. Green tomatoes should be packed whole and prepared as cucumbers. The dill and spice may be added if desired.
Beets. Beets must be scrubbed thoroughly and packed whole. If peeled or sliced before being fermented the beets lose considerable color and flavor.
Beet Tops and Turnip Tops. These should be washed thoroughly and packed into the container without being cut up.
Peas. Green peas should be shelled and packed in the same way as string beans. It is advisable to use fairly small containers for peas, so that the quantity opened up will be used before it has a chance to spoil.
Corn. Husk and clean the silk from the corn; wash and place the ears on end in the jar, packing the jar nearly full. Pour the brine over the ears; add cover and weights. Fermented corn has a sour taste, which may not be relished if the corn is eaten alone. For this reason it will be preferable in most cases to preserve corn by canning, drying or by salting without fermentation. Fermented corn, however, may be used in the preparation of some dishes, such as chowders, omelets, and so forth, where its flavor will be masked to some extent by the other ingredients. To some people this peculiar acid taste of fermented corn is not at all objectionable.
Salting Without Fermentation. In this method the vegetables are packed with enough salt to prevent fermentation or the growth of yeasts or molds. The vegetables preserved most satisfactorily by this method are dandelions, beet tops, turnip tops, spinach, kale, chard, cabbage, cauliflower, string beans, green peas and corn. The following directions should be followed: