*  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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