Pickled Products
Brined Pickles or Fermented Pickles go through a curing process in a brine (salt and
water) solution for one or more weeks. Curing changes the color, flavor and texture of the
product.
If the product is a fermented one, the lactic acid produced during the fermentation helps
preserve the product. In brined products that are cured but not completely fermented, acid
in the form of vinegar is added later to preserve the food.
Fresh Pack or Quick Process Pickles are covered with boiling hot vinegar, spices and
seasonings. Sometimes, the product is brined for several hours and then drained, before
being covered with pickling liquid. These are easy to prepare and have a tart flavor. Fresh
pack or quick pickles have a better flavor if allowed to stand for several weeks after they
are sealed.
Fruit Pickles are prepared from whole or sliced fruits and simmered in a spicy, sweet-
sour syrup.
Relishes are made from chopped fruits and vegetables cooked in a spiced vinegar
solution.
Ingredients
Produce: Select tender vegetables and firm fruits that show no signs of mold or decay.
For highest quality, plan to pickle the fruits or vegetables within 24 hours after they
are picked.
Always use a pickling variety of cucumber. Do not expect good quality pickles if you
use “table” or “slicing” cucumbers. If you buy cucumbers, select unwaxed ones for
pickling whole because the brine or pickling solutions cannot penetrate the wax.
Just before pickling, sort the fruits and vegetables and select the size best suited for
the specific recipe. Rinse well, especially around the stems. Soil trapped here can be
a source of bacteria responsible for the softening of pickles. Be sure to remove a
1/16-inch slice from the blossom end of the vegetables since it contains enzymes that
also can cause softening.
Salt: Pure granulated salt, such as “pickling” or “canning” salt should be used. Other
salts contain anti-caking materials that may make the brine cloudy. Iodized salts may
darken pickles. Do not alter salt concentrations in fermented pickles or sauerkraut.
Proper fermentation depends on correct proportions of salt and other ingredients.
Vinegar: Use cider or white vinegar of five percent acidity. Cider vinegar has a good
flavor and aroma, but may darken white or light-colored fruits and vegetables. White
distilled vinegar is often used for onions, cauliflower and pears where clearness of
color is desired. Do not use homemade vinegar or vinegar of unknown acidity in
pickling. Do not dilute the vinegar unless the recipe specifies; you will be diluting the
preservative effect.
Sugar: Use white sugar unless the recipe calls for brown. White sugar gives the product
a lighter color, but brown sugar may be preferred for flavor. If you plan to use a sugar
substitute, follow recipes developed for these products.
Spices: Use fresh whole spices for the best quality and flavor in pickles. Powdered
spices may cause the product to darken and become cloudy. Pickles will darken less if
you tie whole spices loosely in a clean white cloth or cheesecloth bag and then
remove the bag from the product before packing jars.
Water: When fermenting pickles, hard water may interfere with the formation of acid and
prevent pickles from curing properly. If soft water is unavailable, hard water can be
softened. Simply boil it 15 minutes and let set for 24 hours, covered. Remove any scum
that appears. Slowly pour water from the container so the sediment will not be disturbed.
Discard the sediment. The water is now ready for use. Distilled water can also purchased to
use in fermenting or quick pickling.
Containers and Weights for Fermentation:
Pickles and sauerkraut can be fermented in large stoneware crocks, or food-grade plastic
containers. If you are not sure whether a plastic container is safe for food, read its label
or contact its manufacturer. Another option is to line the questionable container with
several thicknesses of food-grade plastic bags. Do not use aluminum, copper, brass,
galvanized or iron containers for fermenting pickles or sauerkraut.
The container needs to be large enough to allow several inches of space between the top
of the food and the top of the container.
After the vegetables are placed in the container and covered with brine, they must be
completely submerged in the brine. A heavy plate or glass lid that fits down inside the
container can be used. If extra weight is needed, a clean glass jar(s) filled with water and
sealed can be set on top of the plate or lid. The vegetables should be covered by 1 to 2 inches
of brine.