Fermentation in Brine
From Use and preparation of food, 1919
Used for cucumbers, green beans, or peas.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 124. The excerpt below is the record exactly as published.
Fermentation in brine. — Vegetables containing a smaller amount of water may be fermented by covering with a weak brine made in the j^roportion of 1 gallon of water, li pints of vinegar, and three-fourths cup salt
Cook this with the app: pantry check, scaling, and the assistant.