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HOME ECONOMICS
four weeks.
Brined pickles require several weeks to prepare. The cucumbers are soaked in a brine (salt-water solution) and through a curing process. The fermentation produces lactic acid, which aids in preservation. Cucumbers change from a bright-green to a dark-olive or yellow-green color, and the flavor that develops is delicate and not too sour, salty, or spicy.
Chopped, seasoned, and pickled vegetables and fruit are traditionally known as pickle relishes. The pickling process is similar to that of fresh-pack pickles, but more time is required in preparation because the vegetables must be chopped. A food processor is a great timesaver.
Fruit pickles are made from whole or sliced fruit simmered in a spicy, sweet-sour syrup. Peaches, |H*ars, figs, crabapples, green tomatoes, and watermelon rind are popular Southern fruits for pickling.
Equipment
You’ll need the same utensils for processing pickles as you do for jams, jellies, and high-acid canned goods - a water-bath canner with rack, standard canning jars, new metal lids, metal bands, jar Filler or funnel, timer, jar lifter, and a slotted spoon. Since pickles are usually processed in a water bath for under 15 minutes, the canning jars need to be sterilized by boiling in water 15 minutes.
For fresh-pack pickles, be sure to 1 use containers of unchipped enam- 1 elware, stainless steel, aluminum, or 1 glass for heating the vinegar solu- 1 tion. You should only use a crock, stone, or glass jar or plastic con- 1 tainer intended for use with food for | brining pickles. Other materials, i such as copper, brass, galvanized i steel, or iron may affect the pickle : product or be unsafe. I
Household scales are also helpful, especially for making sauerkraut i
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