Presentation on theme: "Homemade Pickles & Relishes July 20, 2009. Resources for Today Homemade Pickles & Relishes (B2267) How Do I…..Pickle (NCHFP)"— Presentation transcript:
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 Choose fresh, firm cucumbers Pickling cukes vs. slicing/burpless cukes Use store-bought cukes with caution
Cucumber Pickles Smaller cukes can be pickled whole Larger cukes – slices, spears, relishes Cut off blossom end 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
Tips for High Quality Quick Process Pickles For firmer pickles, soak cukes in ice water 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
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
Fermented Pickles Containers: Crock or stone jar with glazed interior Heavy food grade plastic buckets Stainless steel or glass (No copper, brass, or iron)
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
Genuine Sauerkraut Ferment in a cool location- 68°to74°F Remove scum daily Refresh brine as often as necessary Use fresh brine for canning
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.
Low Temperature Pasteurization Fill jars with roomtemperature pickles. Pour over 165°F to 180°F liquid. Process at 180°F for 30 min. (*Be sure to use a thermometer.)
Vegetable Pickles Asparagus ….. to Zucchini! Beans Beets Brussels Sprouts Cauliflower Green tomatoes Other favorites?
Fruit Pickles Select firm, fresh fruit: whole peaches, pears, crabapples, watermelon rinds 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 Then packed and processed
Common Questions Omitting salt Using artificial sweeteners Using cornstarch Signs of spoilage
Common Questions Blue garlic or pink cauliflower Using ‘burpless’ cucumbers Aluminum pans for preparing brine Shriveled pickles
How Long Does It Keep? Homemade pickles and relishes: 1year under proper storage conditions