brine strength for fermented pickles

[Guest guest]

I came across a nice document from the Wisconsin Safe Food Preservation Series

called Homemade Pickles and Relishes. http://cecommerce.uwex.edu/pdfs/B2267.PDF

Page 16 has a chart that discusses brine strength for femented pickles. It is

interesting to see how different brine strengths are paired with different uses,

but I didn't understand their short-term, starting concentration and final brine

terminology under the " use " column . Any thoughts?

The recipes look good, although most are for canning. For all of my Southern

friends, there is a recipe for Chowchow on page 36, though I have never had any

with lima beans in the ingredients; I have mostly had green tomato relish.

Carol S.