1. Homemade Pickles & Relishes

2. Resources for Today Homemade Pickles & RelishesHomemade Pickles & Relishes (B2267) www.foodsafety.wisc.edu/ How Do I…..Pickle (NCHFP)How Do I…..Pickle (NCHFP) www.uga.edu/nchfp/

3. 2 Types of Pickles Fermented or crock picklesFermented or crock pickles Fresh pack or quick process picklesFresh pack or quick process pickles  BOTH require sufficient acid for safety

4. Cucumber Pickles Start with high quality ingredients Choose fresh, firm cucumbersChoose fresh, firm cucumbers Smaller cukes can be pickled whole; slice or chop larger cukesSmaller cukes can be pickled whole; slice or chop larger cukes Sort and wash before usingSort and wash before using Did you know? Zucchini can be substituted for cucumbers in most pickle recipes!

5. Other Ingredients Softened waterSoftened water – to help prevent cloudiness and retain color Vinegar (5% acetic acid)- white or apple ciderVinegar (5% acetic acid)- white or apple cider Beware: 4% vinegar, homemade vinegar, other acids Canning & pickling saltCanning & pickling salt – to prevent cloudiness (critical for fermentation!) Sugar and sugar-substitutes –Sugar and sugar-substitutes – use with care

6. Spices, grape leaves, firming agents Add flavor with spices!Add flavor with spices! Powdered spices will cloud brine Grape leaves-Grape leaves- not recommended Lime as an initial soak only!Lime as an initial soak only! Repeat rinsing to remove excess. Alum is not recommendedAlum is not recommended and only with fermented cukes, if used

7. Fermented Products Bacteria naturally on cabbage or cukes produce acid from sugarBacteria naturally on cabbage or cukes produce acid from sugar The amount of salt is key!The amount of salt is key! Keep cucumbers submerged in brine during fermentationKeep cucumbers submerged in brine during fermentation Store between 68°-74°F for best fermentationStore between 68°-74°F for best fermentation

8. Genuine Dills & Sauerkraut Remove scum dailyRemove scum daily or seal crock with a plastic bag filled with brine (not water!) Heat process for a high quality productHeat process for a high quality product or refrigerate Use fresh brine for canningUse fresh brine for canning

9. Tips for Quality Pickles Remove 1/16-inch from blossom end of cukesRemove 1/16-inch from blossom end of cukes to prevent softening Pack fresh cucumbersPack fresh cucumbers in ice before making fresh-pack pickles Clean all produce wellClean all produce well Use the freshest possible ingredientsUse the freshest possible ingredients

10. Heat Processing Most pickles & relishes are processed in a boiling water canner for 5-10 minutes Use pre-sanitized jars for processes under 10 minutes A low temperature process (180°F for 30 min) can be used only where allowed

11. Common Pickle Questions Salt is added for flavor in quick pickles and can be omitted Sugar is added for flavor and quality but can be omitted, sugar can also be increased to combat acidity No recipes for pressure canning pickles For sugar-free or low-salt pickling: www.uga.edu/nchfp/how/diet_pick.html

12. Vegetables Pickles Asparagus ….. to Zucchini! Always use an approved recipeAlways use an approved recipe Or refrigerate for up to 2 weeksOr refrigerate for up to 2 weeks but don’t delay processing! Try a freezer pickle recipe!Try a freezer pickle recipe!

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

14. Common Questions Blue garlicBlue garlic is A-OK Using ‘burpless’ cucumbersUsing ‘burpless’ cucumbers is not recommended Aluminum pans for preparing brineAluminum pans for preparing brine are not recommended Shriveled pickles -Shriveled pickles - too much sugar, salt or vinegar, over-processing, ‘delayed’ pickling, and dry weather

15. Question time??