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".
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 tb 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.
