About Pickling

* Exported from MasterCook *

ABOUT PICKLING

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Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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Although many vitamins and minerals are leached away
in the process, pickles remain popular as piquant side
dishes and relishes long after more efficient food
preservation techniques such as refrigeration,
freezing and canning surplanted this pioneer mainstay
as a primary food storage method.

Short Brine Pickling:

In this process the vegetables are soaked in brine 24
hours to draw out moisture but they are not fermented.
To keep, they must have boiling hot vinegar poured
over them which penetrates and preserves as well as
crisping them. The final step after jarring and
sealing is a 15 minute boiling water bath to kill any
enzymes. If pickles show evidence of fermentation
after being stored away [bubbles or leakage] either
discard or immediately re-pickle.

Because of the acids involved use stoneware, pottery,
glass and enamel or stainless steel kettles. For
stirring and transferring use a long handled stainless
or wooden slotted spoon. Make sure all equipment is
clean and grease free. Pickles should be stored in
sterilized glass jars with glass lids. For sterilizing
techniques, refer to "About Jams, Jellies and
Preserves". [Posted by me last week]

Fruits and vegetables should be very fresh, in prime
condition without blemishes or bruises and scrubbed
dirt free.

Garlic should be blanched 2 minutes before adding or
removed before jarring.

Spices should be whole not ground and in a removable
spice bag.

Water should be low iron, low sulphur and soft. It can
be softened with up to 1 tablespoon calcium oxide
[lime] per quart. If your water supply is inadequate
buy distilled water or collect rain water.

Salt should be additive free Pickling salt. Regular
table salt will cloud the liquid.

Vinegar should be 6% acetic acid. Use white distilled
vinegar not cider, wine or flavored vinegars.

Lime water or cherry and grape leaves in the liquid
will make pickles crisp. Use alum sparingly if at all
and do not use the Copper Sulfate called for in old
fashioned recipes as it is mildly poisonous in
excessive amounts.

Pickles should be stored at least 6 weeks to achieve
maximum flavor and although they will keep for years
should be consumed within one year as the flavor will
deteriorate over time.

This is based on extracts from the Joy of Cooking with
amendments and additions by Jim Weller.



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