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—Use only tender truits or vegetables that are in prime condition. Produce should not be more than twenty-four hours old and should be refrigerated or cooled immediately after picking. This is especially important for cucumbers, which deteriorate rapidly after picking at room temperature. You may. if you wish, sort the produce for size.
—Do not use any fruits or vegetables for pickling whole that have mold damage or are injured. Damaged ones can be cut up for relishes or, in the case of cucumbers, sliced for bread and butter pickles, with the injured or moldy part being cut out and discarded. Although proper processing does kill the spoilage organisms in moldy parts, an off-flavor will develop from the mold growth that cannot be masked by spices or herbs.
—Fruits and vegetables should be washed thoroughly under running water. Scrub the food with a soft brush or with the palms of your hands.
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