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Latest Changes - All Parts
See the differences
file for a complete, chronologically ordered sequence of changes.
D.1.1 What do I *really* need to know about pickling? What pickle styles are
there?
Pickling food encompasses several techniques, but usually involves equilibrating food in
a salt solution, then one either adds an acid (vinegar), or allows the growth of free
yeasts and bacteria to make lactic acid by fermentation. If you are trying to pickle food
using fermentation, you need to insure that the salt concentration in your crock will
support the microbes you need, and you need to control and monitor their growth. Since you
are working with a salt and acid, you also want to make sure that you pickle in a non-reactive
container (e.g. porcelain, glass).
PICKLES AND FERMENTED PRODUCT SAFETY (From Susan Brewer files)
The acidity (pH) of a food is of great significance in determining the type of processing
required for safe preservation of a food. In the case of pickled products, the foods
preserved are often low-acid foods (cucumbers, zucchini), but their acidity is adjusted to
bring the pH into the high-acid range so that may be safely preserved using boiling water
bath processing.
The most commonly used acid for pickling is vinegar, however some pickle products are produced by encouraging the growth of microorganisms which produce lactic acid from the naturally-occurring carbohydrates in fruits and vegetables. The lactic acid selects for another group of microorganisms which produce acetic acid that gives pickle products their flavor and helps to lower the pH into the range where these vegetables can be safely water bath canned.
The acidity of pickling solutions needs to be maintained below pH 4.5 if water bath canning is to be used. For this reason, the amount and strength of the vinegar is critical.
DO NOT USE: agricultural lime, burnt lime, quick lime--these are not food grade products and are unsafe.
D.1.2 What is the process for making dill pickles?
You have two options, depending on time, tastebuds, and ethnic heritage. First option is brine curing, where
you scrub small size pickling cukes clean of hairs; dissolve pickling salt into hot or boiling water to make
a brine; pack cukes, spices, and dill seed heads in a very clean crock; pour brine over the cukes; weight
everything down with a clean plate; place crock in a cool, dark place; skim yeast scum as it forms for
several weeks, adding salt brine as needed. [Check out the Tips 'N Tricks section for a tip to make this job
easier.] When done, you either refrigerate or pack your dill pickles into canning jars, waterbath process.
BTW, don't even think of taking a vacation during this procedure; uncontrolled pickle crocks are the most
disgusting things in food preservation.
The second option is to make quick dill pickles by packing vegetable spears/chunks tightly in pre-sterilized jars with dill seed heads, then heat a vinegar, water, salt, sugar, spice brine, then pour the solution into the packed jars. Seal, then waterbath process. Check out some of the cookbooks cited in the back of this FAQ for recipes, and look at a couple of recipes at the back of this section. I have not tried any of these so YMMV.
D.1.3 What makes pickles kosher?
Check out the Real New York Pickle recipe for one poster's opinion. Also tells you what half and full sours
are...
D.2.1 What does it take to make pickles? Do you need special equipment?
The most specialized piece of equipment that you'll need is a crock, which is just a large, non-reactive,
smooth container. You need a big container, because you might as well do a lot of pickles rather than just a
few; you need a non-reactive one (see below) because you will be working with salts and vinegar, and you
don't want metals in your pickles. You also want a smooth container, because a lot of microbial spoilers
will cling to rough edges, making it hard to clean thoroughly.
Other things you'll need: waterbath canner, canning jars and lids, timer, wooden spoons, heavy plates, cheesecloth. One of the most important things for successful pickles is a cool place. The crock shouldn't get above 70 F, otherwise the pickle bacteria/yeast grow too quickly and spoil the pickles.
D.2.2 What's a non-reactive container?
Non-reactive things: ceramic, glass, stoneware, food-grade plastic, wood, porcelain.
Reactive: copper, zinc, cast iron, brass, aluminum, carbon steel, or galvanized anything.
D.2.3 Where can I find pickle crocks?
Citation?
Crocks can be found at Williams Sonoma, a mail order store in California. They have two sizes and are
quite dear, small size about $20. I found some great pickling jars at Pier 1 Imports. Largest size about 1
gal goes for $12. I like the next size down, about 1.5 quart for $7. (1995-1996 prices). [Noticed that
Alltrista (Ball Canning Co.) also sells crocks for about $15.--LEB].
From Bubba Leroy (Bubba.LeroyNOSPAM@FLYING.NET:
(I get mine at the) asian market in my area-there are 4 such markets -they use them for kimchi and they do
just fine, but then so do the gallon plastic jars that every restaurant gets mayo and relish in. I have a
five gallon bucket that makes very nice dill pickles and most places will give you all you want. [Check out
the food-grade plastic story (good for pickle crocks) in Tips 'N Tricks.--LEB]
D.3.1 I followed this pickle recipe, but they don't look like they do in the store. What happened? Can I still eat them?
Specific Problems
YMMV, email the contributor for details.
D.4.1 RECIPE: Transylvanian Salt-Pickle Vegies
From: Wolfgang capuanoNOSPAM@deakin.edu.au
I should have submitted this to the FAQ, but I never got around to it. I like these pickles because I don't really like vinegar. Balsamic is fine, but pure white commercial stuff is foul (on my tastebuds). This recipe is the way pickle is made in Transylvania. It was given to me by a non net person.
You will need :
Canning Salt
Water
Toasted Rye Bread
Jars that withstand pressure (I use Pasta Sauce jars)
Veggies : (can include) Gherkin Cucumbers (whole); Cabbage, sliced; Carrot (finely sliced); Raw Green Beans;
Cauliflower; Garlic cloves; Sunchokes
DILL, DILL, DILL and more DILLseed!!!!! (A must)
Spices : (can include) Peppercorn (whole); Coriander (whole); Commercial Pickling Spice
Directions :
There are a few principles that give this sort of pickle a long shelf life:
In 3 weeks, you can try your pickle. It will last much longer if you can put a few away. Taste your gherkin first, it will taste like a gherkin you have never had before. The carrot actually tastes like carrot, not a vinegar sandwich. Let me know what you think.
D.4.2 RECIPE: Middle Eastern mixed pickles
From: Paul Holt (paulhoNOSPAM@oub.ou.dk)
Torshi Meshakel (Mixed Pickles)
Ingredients
1/2 lb. small, whole pickling cucumbers
2 large carrots, thickly sliced
1 small cauliflower, separated into flowerets
1 sweet green pepper, thickly sliced, seeded and cored
1/2 lb. small white turnips, peeled and quartered
1/2 raw beetroot, peeled and cut into medium-sized pieces [optional]
A few raw green beans, if available, cut in pieces
3 cloves garlic
1 small dried chili pepper pod
A few sprigs fresh dill and 2 teaspoons dill seed
1 1/2 pints water
1/2 pint white wine vinegar
4-5 level tablespoons [3 oz.] salt
Directions
Wash and prepare the vegetables and pack them tightly in glass jars together
with the garlic cloves, a hot pepper pod divided between them and dill. Mix the water, vinegar and salt
solution in a glass or china bowl, and pour over the vegetables. Prepare and add more liquid if this is not
enough. Cover tightly and store in a warm place. The pickle should be ready in about 2 weeks. The vegetables
will be soft and mellow, and tinted pink by the beetroot. However, the beetroot can be omitted if you prefer
the vegetables in their natural colours.
Do not keep longer than 2 months unless stored under refrigeration.
D.4.3 RECIPE: POLISH BRINE-CURED DILL PICKLES (ogorki kiszone/kwaszone)
From: "Arthur A. Simon, Jr." (aasimonNOSPAM@tribeca.ios.com)
From POLISH HERITAGE COOKERY, by Robert & Maria Strybl:
The classic Polish dill pickle, whose preparation goes back well over 1,000 years, is
naturally cured, hence it is a far healthier alternative than any of the pickles pickled with vinegar. It is
extremely versatile, since it produces several products in a single container: the crunchy, several-day
undercured pickles some people like, tart and tangy fully-cured pickles, and very tart and soft overcured
pickles, which are good for eating and a required ingredient in dill-pickle soup. The leftover dill-pickle
juice is a vitamin and mineral-rich beverage as is, or in combination with other ingredients (see dill-pickle
brine below) and can be used to give a delightful tang to soups, sauces, and meat dishes. Above all,
ogorki kiszone are so delicious that they will quickly disappear from your counter-top crock. They are also
easy to prepare.
Wash and drain 4 lbs. roughly 4-inch, green pickling cucumbers. Cukes larger than 6 inches are not used. If you have cucumbers of varying size, put the large ones at bottom of jar, since they take longer to cure. The best cucumbers to brine-cure are those picked the same day. If yours are not, soak them in ice cold water 2-3 hrs.
Wash, dry, scald with boiling water, and dry again large glass jar or crock big enough to accommodate the pickles. At bottom of container, place 3 stalks mature pickling dill (heads or seed clusters as well as stems). Stand cucumbers in container upright. Add 3-5 cloves garlic, several small pieces of horseradish root, and several fruit leaves (cherry, black-currant or grape are best!).
Bring to boil 6 c. water and 3 T. pickling salt. When cooled slightly, pour warm solution over cucumbers. Cover with inverted plate and weight down so cucumbers are submerged. Cover with cheesecloth and that's all there is to it.
They should be fully cured in 7-10 days. You may leave them on counter until all are used up (and remove them with tongs, never with fingers!), or transfer to fridge.Optional: Other flavorings may include: 1 horseradish leaf, 1-2 green oak leaves (this gives pickles a barrel-like taste), 1 bay leaf, a pinch of mustard seeds or unground coriander, a small piece of chili pepper, a slice of celeriac or parsley root. Do not use all these flavorings in a single batch of pickles, but experiment on successive batches to see which combination suits you best. Personally, we feel the basic recipe is good just as it is.
Poster's comments: I have made these on a regular basis and the recipe is almost foolproof. The only
alteration I routinely make is to add a slice of hard/Jewish rye bread w/caraway seed on the top of the cucumbers.
This serves to provide a starch base to hasten the fermentation (you did understand that these are fermented(!)
pickles, I hope) and also to ensure a reliable yeast inoculum. Depending on wild yeasts can sometimes result in a
spoiled batch, especially in warm climates. After 2-3 days, when the stuff really looks yucky-milky (from the
yeast in suspension), I put in the fridge to slow down fermentation. Yeast will settle to bottom. Then I
carefully drain, reserving liquid, oak/grape leaves, etc. but flushing away old yeast. You will discover the way
that works best for you. I then replace liquid, place back into fridge and allow the ferment to continue slowly.
Will keep for up to 3 weeks or more under those conditions. I do this for two reasons:
(1) I am somewhat allergic to yeast, and
(2) the rinsed product is esthetically more pleasing.
One final comment: Another exotic but delicious addition to the crock is a single piece of fresh ginger root the size of a dime.
D.4.4 3-Day Lime Pickle
From George Shirley (gshirlNOSPAM@bellsouth.net):
Ingredients
Use cukes or green tomatoes. 8.5 lbs before trimming, 7 lbs sliced.
3 cups household lime
2 gallons water
Syrup: 5 pints vinegar, 5 lbs sugar, 5 tablespoons pickling spice.
Directions
Dissolve lime in water, cover cukes/tomatoes with the solution in a non-reactive pot
or crock. Soak for 24 hours, drain carefully and wash lime water off. Put back in container in plain water, soak
for 4 hours, changing water every hour. [This step is important for safety.--LEB]
Add 4-6 drops of green food coloring for a nice looking pickle. Pack pickles in sterilized jars, pour the hot syrup over them, seal and hot water bath for 5 minutes. Makes about 8 quarts.
I tried some blue pickles once just for the heck of it and no one would eat them but me. Looked nice in a salad though.
D.4.5 A real New York deli Pickle?
From: Kurt Rieder (riederNOSPAMet.net)
a 5 gal crock layer the following among the cukes: 3 1/3 oz sugar, 3/4 lb fresh dill, 3/4 oz allspice, 3/8 oz mustard seed, 3/8 oz black pepper corns, 1/8 oz bay leaf, 1 head garlic...broken into cloves.
Put the board on top and the rock on top of the board. Fill the crock with 8% cool salt brine. An 8% brine will contain 3/4 lb salt per gallon brine. Store at 60 - 70 deg F. That's cooler than ambient this time of year in most places. Consider the basement or some other cool place. Every few days use a paper towel or cloth to clean any scum from the surface.
Sample a pickle when you have the urge... after a few days. At first they will be half sours. A bit longer, 2-3 weeks, and they will become full sours. Both are often sold in the deli. After they are done, lower the temperature if you can but don't allow to freeze. Most pickles, even sweet gherkins, that you buy in the store are made this way. They keep the brine and recover lactic acid from it. The brined cukes are bottled and covered with cheaper vinegar... and sugar, if sweet ones are wanted. This is why a deli pickle has it over all others.
D.4.6 Kimchee, 3 recipes including summer and winter versions.
From: Nicole Okun (ariadneNOSPAM@mindlink.bc.ca)
Herewith, a kimchee recipe:
Ingredients
Half a head of Chinese cabbage
1 large daikon
3 Tbsps salt
1" ginger root, minced
5 cloves garlic, minced
dried hot pepper, crumbled, to taste
Directions
Shred the cabbage and daikon. Place the shredded veggies in a large bowl and mix in the salt with your hands.
Cover with cold water. Cover the bowl with a towel, and let it sit overnight.
In another bowl, mix together the ginger, garlic and dried hot pepper (to taste)
Take the cabbage and daikon out of the brine with a slotted spoon or one of those wire Chinese things, and mix together with the spices. Put the kimchee in a large jar or bowl (I use a gallon glass jar that gets about half-filled by this) and pour enough of the brine over to cover by about 2 inches. Cover with a cloth (I just set the lid of the jar on it without screwing it closed at all) and let the kimchee mature for about a week. Start tasting it after four days. When you like the taste, transfer to smaller jars and refrigerate.
From: Naera Kim (naeraNOSPAM@panix.com, in rec.food.cooking
Subject: Re: Kim Chi
These recipes are from a Korean cookbook (translated in English) I bought in Seoul, Korea. There should be other Korean cookbooks around at bookstores or at Korean groceries. You can find these ingredients at a Korean market/groceries. The Korean radishes are lot larger than the ones you find in regular supermarkets. If there isn't a Korean market near you then you can improvise by using many smaller radishes. If you can't find salted shrimps then try using finely chopped, fresh oysters and/or salted anchovies. I've never used anchovies before but other people do.
Radish Water-Kimchi (water-kimchi is not spicy but very tasty and soothing esp. during the summer)
Ingredients
3 medium Korean white radishes
1 bundle of scallion (about 4)
2 firm pears (golden pear is better)
2 red hot peppers, chopped.
6 whole hot green Korean peppers
1 C. coarse salt
3 cloves of sliced garlic
1/4 C. sliced ginger
2 Tbsp. salted shrimp chopped
water
Directions
* Make sure to leave some room in the crock so the kimchi juice can expand while fermenting. I use a heavy stone, washed and cleaned. This prevents the radishes from getting soggy. The heavier the weight will make radishes crunchier. To make water-kimchi ferment more quickly, let it stand in room temperature for 3 to 4 days (depending on how warm or cold the [room or outdoor] temperature is, if its warm then the kimchi will ferment lot faster than when its cold). Refrigerate after. You can also leave them outside during the autumn season. If the water-kimchi is too salty then add some more plain water to get the desired taste.
* The kimchi will last refrigerated for many months!
Whole Cabbage Kimchi (known for winter kimchi)
Ingredients
2 heads of Chinese cabbages
1 1/3 C. coarse salt
1/2 to 1/3 C. red pepper powder (depending on how spicy you want)
1/4 C. salted shrimp, chopped
2 knobs of ginger, chopped
1 head of garlic, chopped
1 bundle of chopped scallions (cut 3/4 inch lengths)
1/4 lb. fresh oysters (shelled, cleaned w/salt water and chopped)
1/4 bundle of watercress (cut 3/4 inch lengths)
4 Tbsp. salt
Directions
* To make the kimchi ferment more quickly, let it stand in room temperature for two days depending on how warm or cold the temperature is; if warm then the kimchi will ferment lot faster than when its cold. Refrigerate after. You can also leave them outside during the autumn season.
* The kimchi will last refrigerated for up to 4 months or more! [Check out the Tip 'N Trick to keep kimchi from smelling.--LEB]
D.4.7 Pickled ginger slices
Subject: Re: pickling ginger
From: "Col. I.F. Khuntilanont-Philpott" (colonelNOSPAM@korat1.vu-korat.ac.th
khing dong / ginger pickle
Description
In Thailand this is made from khing ong, or young ginger. The skin of this is very tender, and if it is available
it need not be skinned before pickling. However if you use regular ginger, the woody skin should be removed first.
This is a simple pickling recipe for ginger. The resultant pickle can be eaten with meats and poultry. It is also eaten on its own as a snack, and even on ice cream(!)
Ingredients
To pickle 2 pounds of ginger, prepare a pickling liquor with:
2 cups of water
2 cups of vinegar (preferably rice vinegar)
1 cups of sugar
1/4 cup of salt
half a teaspoon of baking soda (sodium bicarbonate)
Method
Serving & Storage
Keeps indefinitely.
D.4.8 Zucchini recipes, because you can't grow just one! 2 recipes
From: calhounNOSPAM@gorge.net (Dave Calhoun)
Subject: Zucchini Relish
About 6 months ago there was a great discussion about food made from zucchini and I promised to post my grandmothers zucchini relish recipe. Here it finally is. I love it and hope you do also.
Ingredients
10 cups ground zucchini
4 cups ground onions
5 tablespoons pure granulated salt
2 1/4 cups white vinegar
4 1/2 cups sugar
1 tablespoon each: Nutmeg, dry mustard, turmeric & cornstarch
1/2 teaspoon pepper
2 teaspoons celery salt
1 each of sweet green & red peppers, chopped fine
Instructions
Put first 3 ingredients in large bowl and mix well. Let stand overnight. Drain and rinse in cold water; drain
again & put in large kettle with remaining ingredients. Bring to boil & simmer, uncovered, stirring occasionally
for 30 minutes or until desired consistency. Pour into 6 or 8 hot sterilized pint jars leaving 1/2 inch headspace
& seal. Process 15 minutes in boiling water bath.
There you have it straight from my grandma. I love this stuff and a burger just isn't right without it. Let me know if you try it and like it.
7/16/2003: WARNING - As of this date, this recipe does NOT seem to meet USDA guidlines. Using the instructions in Part 9, Section V. on validating recipes, and using the Pickled Pepper-Onion Relish as the base USDA recipe, I get a 2/1 ratio of vegetables to vinegar in the USDA recipe. That implies this recipe would need 7 1/2 cups vinegar (instead of the 2 1/4 cups specified) to meet USDA guidelines. It has more than enough sugar compared the the USDA recipe and possibly enough to handle the extra vinegar. But more sugar could be added without impacting the guidelines. The processing steps and times seem valid.-- JTE
From Shona Lamoureaux (s.lamoureauxNOSPAM@botn.canterbury.ac.nz), taken from an impeccable source:
United States Department of Agriculture, Extension Service
Pickled Bread-and-Butter Zucchini
Ingredients
16 cups fresh zucchini, sliced
4 cups onions, thinly sliced
1/2 cup canning or pickling salt
4 cups white vinegar (5%)
2 cups sugar
4 tbsp mustard seed
2 tbsp celery seed
2 tsp ground turmeric
Procedure
Cover zucchini and onion slices with 1 inch of water and salt. Let stand 2 hours and drain thoroughly. Combine
vinegar, sugar, and spices. Bring to a boil and add zucchini and onions. Simmer 5 minutes and fill jars with
mixture and pickling solution, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1 or use low-temperature pasteurization
treatment. For more information see "Low Temperature Pasteurization Treatment," (HE 8220).
Yield: About 8 to 9 pints
Table 1. Recommended process time for Pickled Bread and Butter Zucchini in a boiling-water canner.
Canner Pressure (PSI) at Altitudes of
Style of 1,001 - 6,000
Pack Jar Size 0 - 1,000 ft ft Above
6,000 ft
Hot Pints or 10 min 15 20
Quarts
This recipe was extracted from the "Complete Guide to Home Canning",Agriculture Information Bulletin No. 539, USDA. Reviewed 1994.
D.4.9 And a recipe for another prolific fruit, green tomatoes
From: Nicole Okun (ariadneNOSPAM@mindlink.bc.ca)
Dill Tomolives
Ingredients
4 lbs tiny green tomatoes
1 clove garlic, peeled and quartered
2 sprays dill
20 oz water
10 oz white vinegar
1 oz salt
Directions
Wash tomatoes and pack into clean quart jars. In each jar place 2 quarters of garlic clove and one spray of dill.
Boil vinegar, salt and water together for 1 minute and pour over tomatoes. Leave 1/4" headroom and adjust lids.
Process for 15 minutes in a boiling waterbath. Makes two quarts.
D.4.10 Green Tomatoes Rovia
From Brenda Sharpe (aj471NOSPAM@freenet.carleton.ca):
This is my most requested preserve recipe, for a sweet green "ketchup" that goes well with beef and cheese. The
original recipe came from a congregation of nuns in Montreal, Quebec, Canada. Full recipe makes approximately 12
500 mL (pint) jars. The recipe can be halved.
Green Tomatoes Rovia
Ingredients
30 green tomatoes (the size of small apples), sliced (with skins on but cut off stem and blossom ends and any
nasty bits)
6 onions, peeled and sliced or chopped
1/2 cup pickling (coarse, non-iodized) salt
Directions
Slice tomatoes and onions (a food processor is great for this) and layer in a non-reactive, large pot with salt.
Let stand overnight. In the morning, drain well. Add:
16 apples (hard and sour), peeled and sliced
4 cups granulated sugar
1/4 cup pickling spices, tied up in a cheesecloth bag (leave a long string on for taking out later!)
White Vinegar (must be at least 5% acidic)
Add vinegar until three-quarters (3/4) of ingredients are covered (DO NOT COVER COMPLETELY). Bring to a boil and then reduce to a simmer; simmer 1 to 1 1/2 hours until apples are transparent and everything is well cooked and fragrant. Remove spice bag. Pour into sterilized pint jars leaving 1/4 inch head space. Seal and process in a boiling water bath canner 10 minutes.
This is great on burgers or eggs; one friend likes it on cheese sandwiches; another eats it like a dessert!
D.4.11 Pickled garlic
From James Wesley Dunnington (jamesd53NOSPAM@ix.netcom.com):
I hope the following is what you are looking for. I found it in THE KERR KITCHEN PANTRY Volume 6, Number 4. It was
concerning onions and garlic.
Pickled Garlic
Ingredients
3 cups peeled garlic cloves
1-1/2 cups white vinegar (labeled 5% acidity)
1/2 cup sugar
1/2 teaspoon pickling salt
Directions
Add garlic cloves to a pan of boiling water. When water returns to a boil, boil for one minute. Drain and pack
into hot half-pint jars, leaving 1/2-inch headspace. Heat vinegar, sugar and pickling salt to boiling. Pour
boiling pickling liquid over garlic, leaving 1/2-inch headspace. Carefully run a nonmetallic utensil down inside
of jars to remove trapped air bubbles. Wipe jar tops and threads clean. Place hot jar lids on jars and apply
screw bands firmly. Process in Boiling Water Bath Canner for 10 minutes.
Yield: 3 half-pints
The cook was a good cook, as all cooks go; and as all cooks go, she went. --Saki