The Brine Ledger https://picklopolis.com/ Salt strengths, fermentation temperatures and holding times, vegetable by vegetable, taken from the USDA guide and the extension services that publish them. en-us Fermented dill pickles, cucumber by the gallon of crockhttps://picklopolis.com/pop1.htmlhttps://picklopolis.com/pop1.htmlSun, 06 Sep 2026 09:00:00 +0000Half a cup of salt, a quarter cup of vinegar and eight cups of water per gallon of crock, three to four weeks at 70 to 75 F, with the whole published schedule. Quick fresh pack dills, the cucumber that never fermentshttps://picklopolis.com/pop3.htmlhttps://picklopolis.com/pop3.htmlSun, 06 Sep 2026 09:00:00 +0000A twelve hour salt soak, then a boiling liquid of vinegar, water, salt and sugar: the published fresh pack recipe for cucumbers, with its processing schedule. Sauerkraut, and the one recipe published as a percentagehttps://picklopolis.com/pop4.htmlhttps://picklopolis.com/pop4.htmlSun, 06 Sep 2026 09:00:00 +0000Three tablespoons of salt to five pounds of shredded cabbage, or 2 to 2.5 percent by weight, with two different published fermentation windows side by side. Dilled beans, upright in the jar and never fermentedhttps://picklopolis.com/pop5.htmlhttps://picklopolis.com/pop5.htmlSun, 06 Sep 2026 09:00:00 +0000Four pounds of beans cut to four inches, equal parts water and 5 percent vinegar, half a cup of salt, five minutes in the canner at low altitude. Pickled beets, cooked before they are ever pickledhttps://picklopolis.com/pop6.htmlhttps://picklopolis.com/pop6.htmlSun, 06 Sep 2026 09:00:00 +0000Seven pounds of beets boiled 25 to 30 minutes, four cups of 5 percent vinegar, two of water, two of sugar, and thirty minutes in the canner. Pickled hot peppers, blistered before they are packedhttps://picklopolis.com/pop7.htmlhttps://picklopolis.com/pop7.htmlSun, 06 Sep 2026 09:00:00 +0000Four pounds of long peppers and three of sweet, five cups of 5 percent vinegar to one of water, with the published blistering step and a glove warning. Summer squash relish, the one recipe that is not a picklehttps://picklopolis.com/pop8.htmlhttps://picklopolis.com/pop8.htmlSun, 06 Sep 2026 09:00:00 +0000Four pounds of grated summer squash or courgette, two cups of 5 percent cider vinegar, sugar and three spices, boiled five minutes and packed hot. Pickled asparagus, equal parts water and vinegarhttps://picklopolis.com/pop9.htmlhttps://picklopolis.com/pop9.htmlSun, 06 Sep 2026 09:00:00 +0000Eight pints of asparagus, equal parts water and 5 percent white vinegar, six tablespoons of salt, and a schedule that changes with the size of the jar. Pickled carrots, and a brine where the salt is not the preservativehttps://picklopolis.com/pop10.htmlhttps://picklopolis.com/pop10.htmlSun, 06 Sep 2026 09:00:00 +0000Five and a half cups of 5 percent vinegar to one of water, carrots part cooked for ten minutes, a two stage headspace and a three to five day rest. Cauliflower and Brussels sprouts, and a salt that is thrown awayhttps://picklopolis.com/pop11.htmlhttps://picklopolis.com/pop11.htmlSun, 06 Sep 2026 09:00:00 +0000A blanching water salted at four teaspoons per gallon, three minutes for cauliflower and four for sprouts, then the published fresh pack and its schedule. Green tomatoes, three published recipes and one traphttps://picklopolis.com/pop12.htmlhttps://picklopolis.com/pop12.htmlSun, 06 Sep 2026 09:00:00 +0000Sweet, kosher style dill and spiced: three published treatments of one vegetable, including the strongest salt brine in this whole set of documents. Pearl onions, the smallest vegetable in the whole sethttps://picklopolis.com/pop13.htmlhttps://picklopolis.com/pop13.htmlSun, 06 Sep 2026 09:00:00 +0000The published quantities, preparation and boiling water schedule for pearl onions, from a recipe developed for the national centre and released in 2005.