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How To Make Pickles
Pickling Techniques


PICKLING METHODS
For our purposes, there are two basic methods for making pickles.
1. Fermented (also called Brined)
2. Fresh Pack (also called Quick Processing).

Fermenting
This is a curing process using a brine (salt and water) solution for an extended period, usually one or more weeks. When fermented, the process itself produces acid that preserves the pickles. Brined cucumbers (or other foods) are cured but not completely fermented, therefore some form of acid (usually vinegar) is added to aid preservation.

When using the fermentation process, the cucumbers must be kept submerged in the brine. This is accomplished be placing a weight on top of the cucumbers. A plate of suitable size may be placed on top of the cucumbers, then a weight, such as a jar full of water, is placed on top of the plate. Another method is to fill a food grade plastic bag with water and place it on top of the cucumbers. Use a bag large enough to completely cover the entire surface of the brine to seal it from air.

Fresh Pack or Quick Process
This is perhaps the easiest and most popular form of pickling. Cucumbers are covered with boiling hot vinegar, spices and seasonings. The sealed jars of pickles are them processed in a hot water bath and stored for a period of time to improve flavor.

How to process in a hot water bath:
1. Ideally, you should use a container designed for processing your pickles. These containers come with a metal platform that is placed in the bottom of the pot to keep the jars separated and from directly touching the bottom of the pot.
2. The boiling water in the pot should completely cover the top of the jars.
3. When placing jars in the boiling water, you should always wait until the water returns to a full boil before starting to count your time required for the processing.

PICKLING TOOLS
The following tools will be helpful, but you can improvise and substitute whatever works for you.

1. When using Fresh Pack method, a large container is required for making brine.
Note: Pickling brine (salt, vinegar) should be heated in stainless steel, aluminum, glass or un-chipped enamel ware. Do not use copper, brass, galvanized or iron utensils. These metals can react with acids or salts and cause undesirable color changes and/or form toxic compounds in the pickles.

When using the fermenting method, use crocks made from stoneware, glass, stainless steel, aluminum or un-chipped enamel ware. Only food-grade plastics should be used (do not use plastic garbage bags).

2. You will need a large canning container for boiling water to sterilize and process filled jars, lids, etc. This may be made of any material that can handle boiling water. Canning containers, made for this purpose, come with a wire platform that is placed in the bottom of the pot to keep jars separated and raised off the bottom.

3. A long-handled, stainless-steel spoon, wide-mouth funnel, jar lifter and bubble freer are helpful tools. A plastic or rubber knife-like utensil may serve as the bubble freer.

4. Jars, lids. Used jars may be used if they are free from chips and cracks. Sealing rings (bands) may be reused but you should always use new lids. Other jars, such as Mayonnaise jars or other jars and lids from commercially canned foods are not recommended because a proper seal may not be achieved.

INGREDIENTS
Vegetables, fruits, etc. - The food you are preserving should be fresh and free from bruises and blemishes.
Salt. Use non-iodized canning or pickling salt. Iodized table salt may impede the fermenting process and also results in a cloudy, unattractive brine.
Vinegar. Use a high-grade cider or white distilled vinegar of 5 percent acidity (50 grain). This is the common vinegar sold in most stores. Do not use homemade vinegars or vinegars of unknown acidity. The level of acidity in a pickled product is important to safe pickling. There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulin bacteria. Do not alter vinegar, food or water proportions in the recipe or use a vinegar with unknown acidity.
Spices. For best results, always use fresh spices in canning or pickling.
Sugar: Use white sugar unless the recipe calls for another type.
Water: When brining pickles, hard water may interfere with the formation of acid and prevent pickles from curing properly. Use soft water or distilled water
Firming Agents: There are several firming agents listed in many pickle recipes. The only one we use is fresh grape leaves. However, grape leaves are not available to everyone. In that case we recommend using no firming agent. Our belief is that if good quality ingredients are used and proper methods are used, firming agents are not needed for crisp pickles. And, remember, cold, refrigerated pickles are always crisper than warm pickles.

PROBLEM Q AND A
Q - Can I use table salt for pickling?
A - Most recipes call for granulated pickling or canning salt. Table salt varies in density and is usually iodized. It is not recommended for pickling.
Q - Can I use burpless cucumbers for pickling?
A - Mature burpless cucumbers produce an enzyme that causes the pickles to soften during fermentation. Burpless cucumbers are not recommended for use in fermented pickles unless only smaller cucumbers (with small seed) are used.
Q - Why are my pickles turning cloudy?
A - While fermenting pickles, the brine might become cloudy due to lactic acid bacteria growth during the fermentation period. If a noncloudy appearance is desired, a fresh brine can be used to pack the pickles when they are ready for processing.

In nonfermented pickles (fresh pack), cloudiness might indicate spoilage. Check the pickles for signs of off-odors and mushiness of the pickles. If these signs are absent, the pickles are safe to eat.

Sometimes the fillers (anticaking agents) in regular table salt may cause slight cloudiness, so always use pickling salt.

Hard water might also cause cloudiness. If soft water is not available, boil the hard water and let it sit undisturbed overnight. Pour off the top portion and use it in the pickling solution.
Q - I have a pickle recipe that does not call for a boiling water bath process. Do I really need to process pickles?
A - Processing is necessary for all pickles and relishes to destroy the yeasts, molds and bacteria that may cause the product to spoil. Process pickled products for the length of time specified in the recipe. If no time is given, process the product for at least 10 minutes.

Carefully place the filled jars onto a rack in the canner containing hot water. The water should be deep enough to cover the jars by at least 1 inch. Cover the canner and bring the water to a boil. Start counting processing time as soon as the water begins to boil.





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