Food History

Making Fermented Pickles

by Edwin LeFevre

A United States Department of Agriculture bulletin on making sauerkraut, dill pickles and other pickles at home by salting vegetables and letting fermentation do the rest. It is short, practical and a little stern about clean crocks. Modern food-safety advice should be checked before following it.

The librarian

Read it in the Library After Dark Or read it as plain text

Reading time

About 30 minutes

Where to find it

On the Food History shelves

Edition

Project Gutenberg, eBook #48722. In the public domain in the United States.