id	author	title	date	pages	extension	mime	words	sentences	flesch	summary	cache	txt
48722	LeFevre, Edwin	Making Fermented Pickles			.txt	text/plain	8164	582	77	Cucumber (salt, sour, sweet, dill, and mixed) pickles and sauerkraut or makes firm the vegetables placed in brine and checks the action of in a weak brine is to transfer the pickled product to glass jars as soon acetic acid) is required in making sour, sweet, and mixed pickles, and Salt pickles, or salt stock, are made by curing cucumbers in a brine stone have been replaced add to the brine over the cover 1 pound of salt After being cured in brine, pickles must receive a processing in water into sour, sweet, or mixed pickles, the salt should be largely, but not Pour over the pickles a brine made as follows: Salt, 1 pound; vinegar, salt for every 40 pounds of cabbage makes the proper strength of brine FERMENTATION AND SALTING OF VEGETABLES OTHER THAN CUCUMBERS AND CABBAGE keep pickles for more than a very few weeks a brine should contain 10	./cache/48722.txt	./txt/48722.txt