Picicling
From Successful canning and preserving (1917).
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A historical recipe
Successful canning and preserving, by Ola Powell (1917).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- 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 4 ingredients
Method
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- A number of vegetables which are commonly preserved by canning can be fermented and kept indefinitely.
- Whenever it is difficult to obtain tin cans and glass jars, fermentation is the most feasible method of preserving many food products.
- The following procedure is recommended: Cucumbers, Chayotes, Beets, and String Beans.^ — Cucumbers and chayotes may be satisfactorily fermented by the following method: Wash the fruit, if necessar\% and pack into a clean, water-tight barrel, keg, or crock.
- On the bottom of the barrel place a layer of dill and a handful of mixed spice.
- When half full add another layer of dill and another handful of spice.
- When the barrel is full, add more dill and spice.
- If a keg or crock is used, the amount of dill and spice can be reduced in proportion to the size of the reeeptacle.
- When nearly full, cover with cabbage or spinach leaves and a board cover weighted with stone.
- Make a brine by adding one pound of salt to ten quarts of water.
- To each fifteen quarts of brine so made add one quart of vinegar.
- Add sufficient brine to cover the material and allow to ferment.
- The strings should be removed from string beans before fermentation.
- In case of beets and string beans, also, if they are to be served like fresh string beans, the addition of spice is not necessary.
- Beets, of course, require careful washing to remove all dirt before brining.
- When the acid test with litmus paper is obtained, seal the brine air-tight.