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Fresh-pack or quick-process pickles are brined for several hours or overnight, then drained and combined with boiling-hot vinegar, spices, and other seasonings. These are quick and easy to prepare. They have a tart, pungent flavor. Fresh-pack whole cucumbers are olive green, crisp, tender, and firm.
The fruit or vegetable from which pickles are made should be of good quality, firm in texture, and free from bruises, decay, or mold. Overmature fruits and vegetables will shrivel during the pickling procedure. Use fruits and vegetables as soon as possible. If there is a delay of more than a few hours, refrigerate. Use unwaxed cucumbers for pickling whole so the brine can penetrate.
Wash thoroughly. Be sure to remove all blossoms from cucumbers as they may contain enzymes which cause softening of cucumbers. Sort for uniform size.
Correct proportions of fruit or vegetable, sugar, salt, vinegar, and spices are essential for successful pickling. Alum and lime are not needed to make pickles crisp and firm.
Vinegar serves two purposes in
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