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uniform size, tender and firm without being watery. Peaches, pears and watermelon rind are examples of fruit pickles prepared in this way.
Relishes
Relishes are prepared from fruits and vegetables which are chopped and then cooked to desired consistency. Clear, bright color and uniformity in size of pieces make an attractive product. Relishes accent the flavor of other foods. They may be quite hot and spicy. Relishes include piccalilli, pepper-onion, chutney, com relish, horse radish, chowchow and chili sauce.
Ingredients for
successful pickling
Pickling is one area of canning where it is essential to have top quality ingredients and to follow the procedures exactly in order to yield good quality results. Correct proportions of fruit or vegetable, sugar, salt and vinegar are essential. Alum and lime are not needed to make pickles crisp and firm if good-quality ingredients and an up-to-date recipe are used.
Use tested recipes. Read the complete recipe before starting preparation. Measure or weigh all ingredients carefully.
Fruits and vegetables
Select tender vegetables and firm fruit, preferably gathered from the garden no more than 24 hours before pickling. If cucumbers cannot be used immediately after harvesting or purchasing from a roadside stand, refrigerate them as they deteriorate rapidly at room temperature.
Use un waxed cucumbers for pickling whole because the brine cannot penetrate waxed cucumbers. Be sure to remove all blossoms from cucumbers as they may be a source of the enzymes responsible for softening the cucumbers during fermentation.
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