Since biblical times, home canners have enjoyed the art of pickles. It is one of the oldest known methods of preserving food. Most folks think of cucumbers being pickles, but any fruit, vegetable or meat preserved in vinegar or brine is pickled. There are unlimited varieties and endless uses of pickled foods. The zesty flavours enhance everything and make any meal special.

Getting Started

Pickled products are generally grouped into 5 classes.

 1)Most vegetables contain 80% or more water and the object of brining is to draw out some of this water otherwise it dilutes the vinegar and the pickle keeps badly. The vegetables are prepared and then either soaked in a solution of salt and water to cover (1lb - 1gal water), or sprinkled generously with dry salt ( 4 oz - 2lb). ordinary household cooking salt should do. Leave them for 12- 24 hours. then wash and drain.
Brined Pickles-Brined or fermented pickles are made from vegetables, usually cucumbers, are submerged in a salt brine solution to ferment ot cure for about 6 weeks. Dilled cucumbers and sauerkraut 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 flavouring.

 2) Fresh Pack Pickles Sometimes fresh pack pickles are canned in a spicy vinegar solution without brining, but frequently they are brined for several hours to overnight. Whole cucumber dills, sweet gherkins and dilled green beans are among the products that may be prepared using this method. Fresh pack dill pickles are processed the same as brined pickles.

 3) Relishes Relishes are prepared using chopped fruits and/or vegetables cooked in a spicy vinegar solution. Sometimes sugar is added if a sweet relish is desired. Often hot peppers or other spices are added for a hot relish. Relishes include Piccalilli, Pepper-Onion Relish and Corn Relish.

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

 5) Chutneys and Sauces-Both of these categories are a combination of vegetables and/or fruits, spices and vinegar cooked for long periods to develop flavour and texture. Chutneys are highly spiced and have a sweet-sour blending of flavours. Sauces range from hot to mild. Apple Chutney, Peach or Pear Chutney, Catsup, Chilli Sauce and Red Hot Sauce are just a few included in the pickling family.

PREPARATION

Pickling is one area of preserving where it is essential to have top-quality ingredients and to follow proper procedures to achieve satisfactory results. The ingredients and procedures may be right; but, if the correct proportions of sugar, salt, vinegar and spices are not maintained, the quality and safety can be affected.

 A) Fruits And Vegetables-Ideally, fruits and veggies should be fresh from the garden, gathered no more than 24 hours before pickling, if possible. If preparation is delayed, refrigerate until ready to use.
Fruits and veggies must be washed thoroughly in cold water.  Ingredients for relishes should be chopped into uniform pieces for an attractive product.
 
 

 b) Vinegar-Bottled vinegar is the best to use as it is stronger. White or distilled vinegar is used for white pickles, eg. small onions for cocktail purposes. Spices are usually added before the vinegar is used.

 c) Sugar ~ Use white granulated cane or beet sugar unless the recipe calls for another sweetener. Brown sugar, honey and maple syrup are sometimes called for in a recipe. Sugar substitutes are not recommended.

 d) Spices And Herbs ~ Spices and herbs flavour pickles, adding immeasurably to their tastiness. Only fresh spices and herbs should be used. Whole fresh spices are preferred; dry powdered and slat forms may cloud the pickling mixture. Spices and herbs lose their pungency rapidly in heat and humidity; they keep best when stored in air tight containers in a cool place. Seasoning can be added directly to pickling mixtures; but, usually, spices and herbs are tied in a spice bag or cheesecloth and held in the solution to impart their flavour, similar to a tea bag.

Equipment and Utensils

DO NOT USE anything made from iron, brass, or copper, nor chipped enamel, s the vinegar attacks these. Glass, aluminium, or steel are the safest.

Any kind of glass jar can be used. Wash well and dry. Pieces of plastic material tied tightly are suitable or plastic lined metal tops. Metal must always be protected from vinegar in some way and the tops should be as tight as possible to prevent evaporation.

For the fresh pack method, which uses vinegar as the pickling ingredient, almost any large container in good condition is suitable. This includes unchipped enamleware, stainless steel, glassware or food grade plastics.

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