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Homemade Pickles & Relishes

Homemade Pickles & Relishes . July 20, 2009. Resources for Today. Homemade Pickles & Relishes (B2267) How Do I…..Pickle (NCHFP). 2 Types of Pickles. Fermented or crock pickles Fresh pack or quick process pickles Both types are preserved by acid. Cucumber Pickles.

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Homemade Pickles & Relishes

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  1. Homemade Pickles & Relishes July 20, 2009

  2. Resources for Today • Homemade Pickles & Relishes (B2267) • How Do I…..Pickle (NCHFP)

  3. 2 Types of Pickles • Fermented or crock pickles • Fresh pack or quick process pickles Both types are preserved by acid

  4. Cucumber Pickles • Choose fresh, firm cucumbers • Pickling cukes vs. slicing/burplesscukes • Use store-bought cukes with caution

  5. Cucumber Pickles • Smaller cukes can be pickled whole • Larger cukes – slices, spears, relishes • Cut off blossom end • Sort and wash before using

  6. Other Ingredients • Softened water • Vinegar (5% acetic acid)- white or apple cider • Canning & pickling salt • Sugar and sugar-substitutes

  7. Spices, grape leaves, firming agents • Add flavor with spices! • Grape leaves- no longer recommended • Lime and alum are not recommended

  8. Tips for High Quality Quick Process Pickles • For firmer pickles, soak cukesin ice water AND remove 1/16th inch from blossom end • Choose hot pack recipes for a quicker process • Allow 3-5 weeks for flavor to develop

  9. Fermented Pickles • Good bacteria produce a tangy flavor • The amount of salt is key • Keep cucumbers beneath brine surface during fermentation • Ferment between 68°-74°F

  10. Fermented Pickles Containers: • Crock or stone jar with glazed interior • Heavy food grade plastic buckets • Stainless steel or glass (No copper, brass, or iron)

  11. Fermented Pickles When fermentation is complete (4-8 weeks) • Heat process for storage up to 1 year OR • Store in fridge up to 2 weeks

  12. Genuine Sauerkraut • Ferment in a cool location- 68°to74°F • Remove scum daily • Refresh brine as often as necessary • Use fresh brine for canning

  13. Refrigerator/Freezer Recipes When it’s hot outside, store fresh-pack pickles in the refrigerator 2-4 weeks w/out heat processing. Choose freezer pickles for a cool, tasty treat up to 6 months.

  14. Low Temperature Pasteurization • 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.)

  15. Vegetable Pickles • Asparagus ….. to Zucchini! • Beans • Beets • Brussels Sprouts • Cauliflower • Green tomatoes • Other favorites?

  16. Fruit Pickles • Select firm, fresh fruit: whole peaches, pears, crabapples, watermelon rinds • Simmer whole fruit in a spicy, sweet-sour syrup. • Pack and process.

  17. Relish Recipes To make relishes, mixtures of vegetables and/or fruits are: • Chopped • Seasoned • Simmered in a sugar and vinegar solution • Then packed and processed

  18. Common Questions • Omitting salt • Using artificial sweeteners • Using cornstarch • Signs of spoilage

  19. Common Questions • Blue garlic or pink cauliflower • Using ‘burpless’ cucumbers • Aluminum pans for preparing brine • Shriveled pickles

  20. How Long Does It Keep? Homemade pickles and relishes: 1year under proper storage conditions

  21. Questions?

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