by Isabelle Downey[14]

Pickles or relishes can add zip and zest to your meals, snacks and party refreshments. They contain small amounts of nutrients, depending on ingredients used in making them. But they have little or no fat and are low in calories, except for the sweet varieties.

Sun-drying, salting, smoking and pickling were methods used in ancient times for preserving food. Pickling is still popular today.

Pickling is preserving foods in vinegar or brine or a combination of the two. Other ingredients are sometimes added to make pickles crisp and spicy.

Relishes and some pickles can be made in a few hours. Other pickles may take three to six weeks.

There are four basic classifications of pickle products, depending on ingredients used and method of preparation.

Brined pickles are sometimes called fermented pickles and take three weeks or longer to cure. Dilled cucumbers, sauerkraut and some vegetables are often prepared this way. Cucumbers change from a bright green to an olive or yellow green while the interior becomes uniformly translucent. Sauerkraut is tart and tangy in flavor, creamy-white in color, and crisp and firm.

Fresh pack pickles are also called the quick process. This method is very popular for the family with limited time. Ingredients are combined and put directly in the jar to be heat processed, or combined and heated a short time before being placed in the jar for heat processing.

Fruit pickles are usually made of whole fruits simmered in a spicy, sweet-sour sirup. Some of the favorites are peach, pear and watermelon rind.

Relishes are made from chopped fruits or vegetables (or a combination), with seasonings added and cooked to a desired consistency. They can be hot, spicy, sweet or sour, depending on the recipe used. Corn relish, chili sauce, catsup, chow-chow and chutney are popular examples.

Always use a tested recipe; one that is current and reliable. Too little of one ingredient and too much of another could cause the pickles to be unsafe to eat. Read the complete recipe before starting the preparation, and be sure you understand exactly what you are to do. Check to see you have all the ingredients. Accurate measurements and weights are most important in making pickles and relishes if a quality and safe product is to be the result.

Use only good quality fruits and vegetables. Select tender vegetables and firm ripe fruit. Pears and peaches may be slightly underripe for pickling. The pickling type cucumber is the variety you will want to use. The salad (slicing) variety does not make a crisp pickle. Contact your county Extension office for the variety grown in your area.

Wax-coated cucumbers bought from the vegetable counter are not suitable for pickling because brine cannot penetrate the wax. Besides, cucumbers for pickling should be used within 24 hours after gathering. If they are kept—even refrigerated—longer than 24 hours before the pickling process begins, you may have a poor quality product.

Always remove the blossom. This may contain fungi or yeasts which could cause enzymatic softening of the cucumber. If whole cucumbers are to be brined, you may want to leave a ¼-inch stem.

Do not use vegetables or fruits that have even a slight evidence of mold or decay.

In preparing fruits and vegetables to be pickled, wash them thoroughly in cold water whether they are to be peeled or not. Lift out of the water each time, so soil that has been washed off will not drain back over them. Rinse the pan thoroughly between each washing. This is a good time to check again to see if you have fruits or vegetables that should not be used. Too, you can sort as to size, shape and color. This makes for a uniform pack and attractive product.

Ingredients

SALT—Pure granulated salt with no noncaking material or iodine added is best. This is sold as pickling salt, “barrel” salt, and “kosher” salt. Pickling salt is sold at the grocery store and “barrel” salt from many farm supply stores.

Table salt contains noncaking materials that may interfere with fermentation during brining. It also may make the brine cloudy. Iodized salt may darken pickles. Never use ice cream salt or rock salt—they are not food-pure.

VINEGAR—Use a 4 to 6 percent acidity (40 to 60 grain) cider or white vinegar. Read the label, for if it does not have the amount of acidity listed, it should not be used for making pickles or relishes. Some vinegar has 19 percent acidity—this must be diluted. Directions are on the label. Don’t use homemade vinegar since the acidity is not known.

Cider vinegar, used in most recipes, has a good flavor and aroma but may discolor pears, cauliflower, onions; therefore white distilled vinegar is used for these. If a less sour product is preferred, choose a recipe that has more sugar. Do not use less vinegar than the recipe specifies.

SUGAR—Granulated, white sugar is used in most pickles. However, some recipes have brown sugar as an ingredient and say so.

SPICES AND HERBS—Always use fresh spices and herbs for best flavor. They deteriorate and lose their pungency in heat and humidity. If they are not to be used immediately, store them in an airtight container in a dark, dry, cool place.

Whole spices, if left in the jar with the pickles, will darken them; therefore they can be tied in a thin cloth bag and removed just before pickles are packed into the jar. Ground spices tend to darken pickles and relishes.

WATER—It is best not to use hard water in brining. If you have hard water, boil it in a stainless steel or uncracked enamel container for 15 minutes. Remove from heat, cover, and let sit for 24 hours. Remove any scum which might have formed. Slowly pour water from the container so that sediment will not be disturbed. The water is now ready to use.

Equipment

Having the right kind, size and amount of equipment and tools can save you time and energy. Check these the day before you plan to make your pickles. Otherwise you may not have what you need.

For fermenting or brining use a crock or stone jar that has never had fat or milk in it. An unchipped enamel-lined pan, glass or stainless steel are also O.K. Do not use plastic.

To cover vegetables while they are in a brine, you will need a heavy plate or large glass lid that fits inside the container. Use a filled jar of water to hold the cover down, so that vegetables are kept below the surface of the brine. Be sure the jar has a tight fitting lid.

For heating pickling liquids, use utensils of unchipped enamelware, stainless steel, aluminum or glass. Do not use copper, brass, galvanized or iron utensils; these metals may react with acids or salts and cause undesirable color changes in pickles or form undesirable compounds.

Among small utensils that will help you do the job are measuring spoons, stainless steel spoons, measuring cups, household scales, sharp knives, vegetable peelers, large trays, canning tongs, ladle with a lip for pouring, slotted metal spoons, footed colander or wire basket, canning funnel, food chopper or grinder, and non-porous cutting board.

All pickles and relishes should be processed in a boiling-water bath canner. Any large metal or enamel container may be used if it:

• Is deep enough to allow 2 inches or more of water above the tops of the jars, plus extra space for boiling
• Has a close-fitting cover
• Is equipped with a wire or wooden rack

A steam-pressure canner can be used if it is deep enough. For this purpose, set the cover in place without fastening it. Be sure the petcock is wide open so that steam escapes and pressure is not built up.

Standard home canning jars are used for pickles and relishes. Do not use jars and lids from commercially canned foods. They are designed for use on special packing machines and are not suitable for home canning.

Select jars free from nicks, chips or any defects. As you wash the jars in warm soapy water and rinse them, run your finger around the jar opening to see if there is a defect. If there is, the jar will not seal.

Look at each new metal lid to be sure the sealing compound is even and smooth. Check the metal screw band to see that it is not bent or rusty. Bands can be used over and over again. As for pretreatment of lids and bands, follow the manufacturer’s directions. Read these even if you have used that brand before; the directions may have changed.

When using rubber rings get clean, new ones that are the right size for the jars. Do not test these by stretching. Follow the manufacturer’s directions as to pretreatment needed.

It is always best to follow current, reliable procedures as in U.S. Department of Agriculture or Extension publications. This insures a quality product and one that is safe to eat. Time, energy and money may be wasted if you use outdated or careless canning procedures.

Fill the jars firmly and uniformly with the pickle product. Avoid over-packing so tightly that the brine or sirup is prevented from filling around and over the product. Slide a plastic spatula down each side of the jar to remove any air spaces. Add enough liquid to cover the pickles. Be sure to allow head space at the top of the jar as recommended in the recipe. This means there is no food or liquid in that space.

Wipe the rim, inside and top, and threads of the jar with a clean, damp cloth to remove any particles of food, spices, seeds or liquid. A small particle may prevent an airtight seal.

The two-piece metal cap (flat metal lid with sealing compound and metal screw band) is the most commonly used closure. Read the manufacturer’s directions on treatment needed to close the lid. These vary from one manufacturer to another.

When using a porcelain-lined zinc cap with shoulder rubber ring, screw the cap down firmly against the wet rubber ring, then turn it back one-fourth inch. Immediately after processing and removal of the jar from the canner, screw the cap down tight to complete the seal.

If liquid has boiled out of a jar during processing, do not open it to add more liquid, because spoilage organisms may enter. This applies to 2-piece lids also. Seal the jar as it is.