HOW BRINING PRESERVES VEGETABLES
When vegetables are placed in brine the juices and soluble material contained in them are drawn out by the force known as osmosis.
The fermentable sugar present in all fruits and vegetables, which is one of the soluble substances extracted by osmotic action, serves as food for the lactic-acid bacteria which break it down into lactic acid and certain volatile acids. In some vegetables, like cucumbers and cabbage, where the supply of sugar is ample and other conditions are favorable to the growth of the lactic bacteria, a decided acid formation takes place, constituting a distinct fermentation. The acid brine thus formed acts upon the vegetable tissues, bringing about the changes in color, taste, and texture which mark the pickled state.
As a rule, a solution of salt is used, although some vegetables quickly give up enough moisture to convert dry salt into brine. Salt also hardens or makes firm the vegetables placed in brine and checks the action of organisms which might otherwise destroy the plant tissues.
Cabbage is well preserved in its own brine in the form of sauerkraut. Other vegetables and some fruits may, under certain conditions, be economically preserved by brining. As a rule, however, canning is preferable for these products, because food values and natural flavors are better preserved by that method. Lack of time, a shortage of cans, or an oversupply of raw material may justify the preservation of vegetables other than cucumbers and cabbage by curing in brine.
EQUIPMENT FOR BRINING AND PICKLING
Stone jars are the most convenient and desirable receptacles ([fig. 1]) for making small quantities of pickles. Stoneware is much more easily kept clean and absorbs objectionable odors and flavors to a smaller extent than wood. Straight-side, open-top jars, which come in practically all sizes, from 1 to 20 gallons, are best for this purpose. Those used for the directions given in this bulletin are 4-gallon jars which hold about 12 pounds (one-fourth bushel) of cucumbers. If only very small quantities of pickles are put up, wide-mouth bottles or glass jars will do.
