Home

Pickled Foods - Getting Started

Cucumbers are often thought of when we speak of pickled foods. However in canning terms, pickling includes any fruit, meat or vegetable prepared by a pickling process. Pickle products are either fermented in brine (salt0 or packed in vinegar to aid preservation. Processing destroys organisms that can cause spoilage and inactivates enzymes that may affect flavor, color and texture. The boiling water method is the only method of processing recommended for pickled foods.

The boiling water processing times given for pickled foods in this section are for processing at or below altitudes of 1,000 feet above sea level. For higher altitude areas, adjustments in processing time must be made.

Processing procedures for fermented cucumbers and fresh pack dills are slightly different than the usual boiling water method. For these products, start to count the processing times as soon as the filled jars are lowered into the boiling water. this method reduces the development of a cooked flavor and a loss of crispness All other pickles are processed in a boiling-water canner with the processing time beginning when the water c omes to a rolling boil.

Pickle products are generally grouped into five classes.

Brined Pickles - Brined or fermented pickles are made from vegetables, ususally cucumbers and are submerged in a salt brine solution to ferment or cure for about 6 weeks. Dilled cucumbers and sauerfraut belong in this group; green tomatoes may also be brined. Dill, garlic and other herbs and spices are often added to the pickling solution for flavoring.

Fresh Packed Pickles - Sometimes fresh packed pickles are canned in a spicy vinegar solution without brining, but frerquently they are brined for serveral hours to overnight. Whole cucumbers, dills, sweet gherkins are dilled green beans are among the products that may be prepared using this method. Fresh packed pickles are processed the same as brined pickles.

Relishes - Relishes are prepared using chopped fruits and or vegetables cooked in a spicy vinegar solution. Sugar is added s ometimes if a sweet relish is desired. Hot peppers or other spices are added for a spicy relish. Relishes include Piccalilli, Pepper-Onion Relish and Corn Relish.

Fruit Pickles- Fruit pickles are prepared from whole fruits and simmered i a spicy, sweet and sour syrup. Pears, peaches and watermelon rind are among the food products prepared in this manner.

Chutneys and Sauces - Both of these are a combination of vegetables and or fruits, spices and vinegar cooked long periods to develop flavor and texture. Chutneys are highly spiced and have a sweet-sour blending flavors. Sauces range from hot to mild. Apple Chuney. Peach or Pear Chutney, Catsup , Chili Sauce and Red hot sauce are just a few included in the pickling family.