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pickle making - tnat oi preserving tne product and modifying its taste. The addition of water weakens the vinegar. If a less sour product is preferred, add sugar rather than decrease vinegar.
Use a cider or white distilled vinegar of 4 to 6 percent acidity. Cider vinegar, with its mellow acid taste, gives a nice blending of flavors but may darken white or light-colored fruits and vegetables. White distilled vinegar has a sharp, pungent, acetic acid taste and is desirable when light color is important.
Either white granulated or brown sugar may be used. White sugar gives a product with a lighter color.
Use fresh spices for best flavor.
Use pure salt. Table salt can be used but the materials added to prevent caking may make the brine cloudy.
Heat processing is recommended for all pickle products to destroy organisms that cause spoilage and to inactivate enzymes that may affect flavor, color, and texture.
Dark pickles may be the result of minerals in water, especially iron, using iron utensils, too much spice, ground spice, or cooking too long with spices, or iodized salt.
Pickle Processing
Pickle products require heat treatment to destroy organisms that cause spoilage and to inactive enzymes that may affect flavor, color and texture. (Blue-green garlic is caused by an enzyme reaction).
Processing is recommended for all pickle products using the Boiling Water Bath Method.
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