String Beans.  Remove the ends and strings from the beans and cut into pieces about two inches long; pack in the container; cover with brine and ferment.

Green Tomatoes.  Green tomatoes should be packed whole and prepared as cucumbers.  The dill and spice may be added if desired.

Beets.  Beets must be scrubbed thoroughly and packed whole.  If peeled or sliced before being fermented the beets lose considerable color and flavor.

Beet Tops and Turnip Tops.  These should be washed thoroughly and packed into the container without being cut up.

Peas.  Green peas should be shelled and packed in the same way as string beans.  It is advisable to use fairly small containers for peas, so that the quantity opened up will be used before it has a chance to spoil.

Corn.  Husk and clean the silk from the corn; wash and place the ears on end in the jar, packing the jar nearly full.  Pour the brine over the ears; add cover and weights.  Fermented corn has a sour taste, which may not be relished if the corn is eaten alone.  For this reason it will be preferable in most cases to preserve corn by canning, drying or by salting without fermentation.  Fermented corn, however, may be used in the preparation of some dishes, such as chowders, omelets, and so forth, where its flavor will be masked to some extent by the other ingredients.  To some people this peculiar acid taste of fermented corn is not at all objectionable.

Salting Without Fermentation.  In this method the vegetables are packed with enough salt to prevent fermentation or the growth of yeasts or molds.  The vegetables preserved most satisfactorily by this method are dandelions, beet tops, turnip tops, spinach, kale, chard, cabbage, cauliflower, string beans, green peas and corn.  The following directions should be followed: 

The vegetables should be washed, drained and weighed.  The amount of salt needed will be a quarter of the weight of the vegetables.  Kegs or crocks make satisfactory containers.  Put a layer of vegetables about an inch thick on the bottom of the container.  Cover this with salt.  Continue making alternate layers of vegetables and salt until the container is almost filled.  The salt should be evenly distributed so that it will not be necessary to use more salt than the quantity required in proportion to the weights of the vegetables that are used.

Cover the surface with a cloth, and a board of glazed plate.  Place a weight on these and set aside in a cool place.  If sufficient liquor to cover the vegetables has not been extracted pour in enough strong brine—­one pound of salt to two quarts of water—­to cover the surface round the corner.

The top layer of vegetables should be kept under the brine to prevent molding.  There will be some bubbling at first.  As soon as this stops, set the container where it will not be disturbed until ready for use.  Seal by pouring very hot paraffin over the surface.