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Cucumber Pickles

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 5 ingredients

  1. Sugar
  2. Salt
  3. 10 pounds of cucumbers
  4. Pickles
  5. Water

Possible health benefits

General information, not medical advice.

  1. Cucumber Source of vitamin K · Source of protein

    Source of vitamin K · 16 µg per 100 g, 22% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    Source of protein · 0.7 g per 100 g, 17% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Cucumber, with peel, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Method

  1. Because of their shape, firmness, or keeping quality some varieties of cucumbers are better adapted for making pickles than others.
  2. Among the best of the pickling varieties are the Chicago Pickling, Boston Pickling, and Snow's Perfection.
  3. Cucumbers of practically all varieties, sizes, and shapes, however, make good pickles.
  4. Information on the cultivation of cucumbers, and the diseases and enemies which attack them, may be obtained from the United States Department of Agriculture.
  5. Cucumbers to be pickled should retain from one-eighth to one-fourth inch of their stems, and they should not be bruised.
  6. If dirty they should be washed before brining.
  7. They should be placed in brine not later than 24 hours after they have been gathered.
  8. Cucumbers contain approximately 90 per cent of water.
  9. As this large water content reduces materially the salt concentration of any brine in which they are fermented, it is necessary to add an excess of salt at the beginning of a fermentation in the proportion of 1 pound for every 10 pounds of cucumbers.
  10. The active stage of cucumber fermentation continues for 10 to 30 days, depending largely on the temperature at which it is conducted.
  11. The most favorable temperature is 86° F.
  12. Practically all the sugar withdrawn from the cucumbers is utilized during the stage of active fermentation, at the end of which the brine reaches its highest degree of acidity.
  13. During this period the salt concentration should not be materially increased: for, although the lactic bacteria are fairly tolerant of salt, there is a limit to their tolerance.
  14. The addition of a large quantity of salt at this time would reduce their acid-forming power just when this is essential to a successful fermentation.
  15. Salt, therefore, should be added gradually over a period of weeks.

Plating