Homemade Homemade Pickles & Pickles & Relishes Relishes

Homemade Homemade Pickles & Pickles & Relishes Relishes

Resources for Resources for TodayToday

• Homemade Homemade Pickles & Pickles & Relishes Relishes (B2267)(B2267)

• How Do How Do I…..Pickle I…..Pickle (NCHFP)(NCHFP)

2 Types of Pickles2 Types of Pickles• Fermented or crock Fermented or crock

picklespickles• Fresh pack or quick Fresh pack or quick

process picklesprocess pickles

Cucumber PicklesCucumber Pickles• Choose fresh, firm Choose fresh, firm

cucumberscucumbers• Smaller cukes can be Smaller cukes can be

pickled whole; slice pickled whole; slice or chop larger cukesor chop larger cukes

• Sort and wash Sort and wash before usingbefore using

Other IngredientsOther Ingredients• Softened waterSoftened water• Vinegar (5% acetic acid)- Vinegar (5% acetic acid)-

white or apple ciderwhite or apple cider• Canning & pickling saltCanning & pickling salt• Sugar and sugar-Sugar and sugar-

substitutessubstitutes

Spices, grape Spices, grape leaves, firming leaves, firming

agentsagents• Add flavor with spices!Add flavor with spices!• Grape leaves- no longer Grape leaves- no longer

recommendedrecommended• Lime and alum are not Lime and alum are not

recommendedrecommended• A word about Pickle A word about Pickle

Crisp…..Crisp…..

Question time??Question time??

Fermented PicklesFermented Pickles• Good bacteria produce a tangy Good bacteria produce a tangy

flavorflavor• The amount of salt is keyThe amount of salt is key• Keep cucumbers beneath brine Keep cucumbers beneath brine

surface during fermentationsurface during fermentation• Store between 68°-74°FStore between 68°-74°F• Heat process once Heat process once

fermentation is completefermentation is complete

Genuine Dills & Genuine Dills & SauerkrautSauerkraut

• Ferment in a cool location- Ferment in a cool location- 68°to74°F68°to74°F

• Remove scum dailyRemove scum daily• Refresh brine as often as Refresh brine as often as

necessarynecessary• Use fresh brine for canningUse fresh brine for canning

Tips for High Quality Tips for High Quality Quick Process PicklesQuick Process Pickles• Soak cucumbers in ice water Soak cucumbers in ice water

for firmer pickles AND remove for firmer pickles AND remove 1/161/16thth inch from blossom end inch from blossom end

• Choose hot pack recipes for a Choose hot pack recipes for a quicker processquicker process

• Allow 3-5 weeks for flavor to Allow 3-5 weeks for flavor to developdevelop

Low Temperature Low Temperature PasteurizationPasteurization

• Fill jars with room temperature pickles.

• Pour over 165°F to 180°F liquid.

• Process at 180°F for 30 min. (*Be sure to use a thermometer.)

Vegetables PicklesVegetables Pickles

Vegetable pickles from Vegetable pickles from Asparagus ….. to Asparagus ….. to Zucchini!Zucchini!

Fruit PicklesFruit Pickles

• Select firm, fresh fruit.Select firm, fresh fruit.• Simmer whole fruit in a Simmer whole fruit in a

spicy, sweet-sour syrup.spicy, sweet-sour syrup.• Pack and process.Pack and process.

Relish RecipesRelish Recipes

To make relishes, mixtures of vegetables and/or fruits are chopped, seasoned, simmered in a sugar and vinegar solution, and then packed and processed. YUM!

Refrigerator/Freezer Refrigerator/Freezer RecipesRecipes

When it’s hot outside, store fresh-pack pickles in the refrigerator w/out heat processing.

Choose freezer pickles for a cool, tasty treat.

Common QuestionsCommon Questions• Omitting salt Omitting salt • Using artificial Using artificial

sweetenerssweeteners• Using cornstarchUsing cornstarch• Signs of spoilageSigns of spoilage

Common QuestionsCommon Questions• Blue garlicBlue garlic• Using ‘burpless’ Using ‘burpless’

cucumberscucumbers• Aluminum pans for Aluminum pans for

preparing brinepreparing brine• Shriveled picklesShriveled pickles

Question time??Question time??

How Long Does It How Long Does It Keep?Keep?

Homemade pickles and Homemade pickles and relishes: 1 year under relishes: 1 year under proper storage conditionsproper storage conditions

Next Time:Next Time:Tuesday, July 12Tuesday, July 12thth

10-11 am10-11 am

Canning Fruits SafelyCanning Fruits Safely