Homemade Pickles Relishes Resources for Today Homemade Pickles

Resources for Today • Homemade Pickles & Relishes (B 2267) • How Do I….

2 Types of Pickles • Fermented or crock pickles • Fresh pack or quick

Cucumber Pickles • Choose fresh, firm cucumbers • Smaller cukes can be pickled whole;

Other Ingredients • • Softened water Vinegar (5% acetic acid)white or apple cider Canning

Spices, grape leaves, firming agents • Add flavor with spices! • Grape leaves- no

Fermented Pickles • Good bacteria produce a tangy flavor • The amount of salt

Genuine Dills & Sauerkraut • Ferment in a cool location 68°to 74°F • Remove

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

Low Temperature Pasteurization • Fill jars with room temperature pickles. • Pour over 165°F

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

Fruit Pickles • Select firm, fresh fruit. • Simmer whole fruit in a spicy,

Relish Recipes To make relishes, mixtures of vegetables and/or fruits are chopped, seasoned, simmered

Refrigerator/Freezer Recipes When it’s hot outside, store fresh-pack pickles in the refrigerator w/out heat

Common Questions • Omitting salt • Using artificial sweeteners • Using cornstarch • Signs

Common Questions • Blue garlic • Using ‘burpless’ cucumbers • Aluminum pans for preparing

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

Next Time: Tuesday, July 12 th 10 -11 am Canning Fruits Safely

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Homemade Pickles & Relishes

Resources for Today • Homemade Pickles & Relishes (B 2267) • How Do I…. . Pickle (NCHFP)

2 Types of Pickles • Fermented or crock pickles • Fresh pack or quick process pickles

Cucumber Pickles • Choose fresh, firm cucumbers • Smaller cukes can be pickled whole; slice or chop larger cukes • Sort and wash before using

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

Spices, grape leaves, firming agents • Add flavor with spices! • Grape leaves- no longer recommended • Lime and alum are not recommended • A word about Pickle Crisp…. .

Question time? ?

Fermented Pickles • Good bacteria produce a tangy flavor • The amount of salt is key • Keep cucumbers beneath brine surface during fermentation • Store between 68°-74°F • Heat process once fermentation is complete

Genuine Dills & Sauerkraut • Ferment in a cool location 68°to 74°F • Remove scum daily • Refresh brine as often as necessary • Use fresh brine for canning

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

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. )

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

Fruit Pickles • Select firm, fresh fruit. • Simmer whole fruit in a spicy, sweet-sour syrup. • Pack and process.

Relish 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 Recipes 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 Questions • Omitting salt • Using artificial sweeteners • Using cornstarch • Signs of spoilage

Common Questions • Blue garlic • Using ‘burpless’ cucumbers • Aluminum pans for preparing brine • Shriveled pickles

Question time? ?

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

Next Time: Tuesday, July 12 th 10 -11 am Canning Fruits Safely