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Recipe Name: About Pickling Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
Although many vitamins and minerals are leached away in the process,
pickles remain popular as piquant side dishes and relishes long after
more efficient food preservation techniques such as refrigeration,
freezing and canning surplanted this pioneer mainstay as a primary
food storage method. Short Brine Pickling: In this process the
vegetables are soaked in brine 24 hours to draw out moisture but they
are not fermented. To keep, they must have boiling hot vinegar poured
over them which penetrates and preserves as well as crisping them. The
final step after jarring and sealing is a 15 minute boiling water bath
to kill any enzymes. If pickles show evidence of fermentation after
being stored away [bubbles or leakage] either discard or immediately
re-pickle. Because of the acids involved use stoneware, pottery, glass
and enamel or stainless steel kettles. For stirring and transferring
use a long handled stainless or wooden slotted spoon. Make sure all
equipment is clean and grease free. Pickles should be stored in
sterilized glass jars with glass lids. For sterilizing techniques,
refer to "About Jams, Jellies and Preserves". [Posted by me last week]
Fruits and vegetables should be very fresh, in prime condition without
blemishes or bruises and scrubbed dirt free. Garlic should be blanched
2 minutes before adding or removed before jarring. Spices should be
whole not ground and in a removable spice bag. Water should be low
iron, low sulphur and soft. It can be softened with up to 1 tablespoon
calcium oxide [lime] per quart. If your water supply is inadequate buy
distilled water or collect rain water. Salt should be additive free
Pickling salt. Regular table salt will cloud the liquid. Vinegar
should be 6% acetic acid. Use white distilled vinegar not cider, wine
or flavored vinegars. Lime water or cherry and grape leaves in the
liquid will make pickles crisp. Use alum sparingly if at all and do
not use the Copper Sulfate called for in old fashioned recipes as it
is mildly poisonous in excessive amounts. Pickles should be stored at
least 6 weeks to achieve maximum flavor and although they will keep
for years should be consumed within one year as the flavor will
deteriorate over time. This is based on extracts from the Joy of
Cooking with amendments and additions by Jim Weller. Posted to
MM-Recipes Digest V3 #235 Date: Wed, 28 Aug 1996 21:56:51 -0500 From: (S.Pickell)

Scale this recipe to Servings [?]