Making Fermented Pickles

"Making Fermented Pickles" by Edwin LeFevre is an early 20th-century guide teaching housewives and small-scale producers how to pickle vegetables, mainly cucumbers and sauerkraut, in brine. It thoroughly explains the art of pickling, listing needed equipment and supplies while also teaching the process to make various kinds of pickles, such as salt, sour, sweet, dill, and mixed. Going into detail of the brining process, it explains the fermentation process, maintaining the strength of the brine, and fixing common issues. It also highlights the chemistry of preserving vegetables, explaining the ingredients, and the requirements for pickling other vegetables.