Some vegetables which do not contain sufficient water are better fermented by covering them with a weak brine.  Those which are the most satisfactory when fermented in this way are cucumbers, string beans, green tomatoes, beets, beet tops, turnip tops, corn and green peas.  The general directions for this brining are as follows: 

Wash the vegetables, drain off the surplus water and pack them in a keg, crock, or other utensil until it is nearly full—­within about three inches of the top of the vessel.  Prepare a weak brine as follows:  To each gallon of water used add one-half pint of vinegar and three-fourths of a cup of salt and stir until the salt is entirely dissolved.  The vinegar is used primarily to keep down the growth of injurious bacteria until the lactic-acid ferment starts, but it also adds to the flavor.  Spices may be added if desired.

The amount of brine necessary to cover the vegetables will be equal to about one-half the volume of the material to be fermented.  For example, if a five-gallon keg is to be packed, two and one-half gallons will be needed.  It is best to make up at one time all the brine needed on one day.  A clean tub or barrel can be used for mixing the brine.  Pour the brine over the vegetables and cover.  Set the vessel and its contents away in a moderately warm room to ferment.

When fermentation ceases, the container should be placed in a cool cellar or storeroom and the surface of the liquid treated to prevent mold.  Before adding the paraffin or cottonseed oil, any scum or mold which may have formed on the surface of the liquid should be removed by skimming.

These general directions can always be followed with successful results, but some modifications are desirable for certain vegetables.

Cucumbers—­Dill Style.  To pickle cucumbers wash the cucumbers and pack into a clean, water-tight barrel, keg or crock.  On the bottom of the barrel place a layer of dill weed and a handful of mixed spice.  Add another layer of dill and another handful of spice when the barrel is half full, and when almost full, add a third layer.  If a keg or crock is used, the amount of dill and spice can be reduced in proportion to the size of the receptacle.  When the container has been filled to within a few inches of the top, add a layer of covering material—­beet leaves or grape leaves—­about an inch thick.  If any spoilage should occur on the surface, this layer will protect the vegetables beneath.  Press down with a clean board weighted with bricks or stone.

Make the brine as given in the general rules.  Add sufficient brine to cover the material and allow it to stand twenty-four hours.  Then make air-tight.  The time necessary for complete fermentation to occur depends upon the temperature.  In a warm place five days to a week may suffice; in a cool cellar three to four weeks.

The dill and spices may be omitted, in which case we then have plain cucumbers.