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brined pickle product). The proper proportions of salt and cabbage are necessary for successful results.
Ingredients
Always start with just-ripe produce that is free from deformities, bruises, and blemishes. It’s best to begin pickling within 24 hours after fruit or vegetables are picked. If you can’t start pickling right away, store the produce, unwashed, in the refrigerator, or spread it in a cool, ventilated area. Cucumbers will deteriorate quickly at room temperature.
Be sure to select a pickling variety of cucumber. If you plan to pickle them whole, choose unwaxed cucumbers since pickling solutions won’t penetrate the wax.
Wash the cucumbers well, especially around the stem end, since it can harbor undesirable bacteria, which affect the pickles. Be sure to remove the blossom end before pickling since enzymes stored there cause pickles to soften.
Vinegar and salt are essential for making pickles, and amounts should never be reduced. Vinegar provides the acidity necessary for preservation of fresh-pack pickles. Always use vinegar between 4 percent and 6 percent acidity (it’s listed on the label). You may use cider or white vinegar, but cider vinegar can darken light-colored vegetables and fruit.
Be sure to use granulated unioJized pickling or canning salt. Table <alt contains anti-caking ingrelients, which may leave a white sedment in the pickles or cloud the nrine.
Most pickling recipes call for iome sugar, since it helps to plump ;he pickles and keep them crisp. Uness the recipe specifies brown sugar, use the regular white granuated kind.
Spices give pickles their distinc;ive flavor - dill, garlic, cinnamon, nustard seeds, and cloves are just a lew typically used. It’s best to start vith fresh, whole spices; powdered ines may darken and cloud the )ickle product. Tie spices in a :heesecloth bag so they may be reno ved easily.
Lime and alum are additives that lave been used to ensure crisp lickles, but they are no longer recimmended or needed. If you follow ip-to-date methods for pickling and ■tart with good quality ingredients, lickles will be crisp.
If you need more detailed instructions on making pickles, call or
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