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 ID: 365762
Download Presentation The PPT/PDF document "Homemade Pickles & Relishes" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
Homemade Pickles & Relishes Slide2
2 Types of Pickles
Fermented or crock pickles
Fresh pack or quick process picklesSlide3
Cucumber Pickles
Choose fresh, firm cucumbers
Smaller cukes can be pickled whole; slice or chop larger cukesSort and wash before usingSlide4
Other Ingredients
Softened water
Vinegar (5% acetic acid)- white or apple ciderCanning & pickling saltSugar and sugar-substitutesSlide5
Spices, grape leaves, firming agents
Add flavor with spices!
Grape leaves- no longer recommendedLime and alum are not recommended
A word about Pickle Crisp…..Slide6
Fermented Pickles
Good bacteria produce a tangy flavor
The amount of salt is keyKeep cucumbers beneath brine surface during fermentationStore between 68°-74°F
Heat process once fermentation is completeSlide7
Genuine Dills & Sauerkraut
Ferment in a cool location- 68°to74°F
Remove scum dailyRefresh brine as often as necessaryUse fresh brine for canningSlide8
Tips for High Quality Quick Process Pickles
Soak cucumbers in ice water for firmer pickles AND remove 1/16
th inch from blossom endChoose hot pack recipes for a quicker process
Allow 3-5 weeks for flavor to developSlide9
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.)Slide10
Vegetables Pickles
Vegetable pickles from Asparagus ….. to Zucchini!Slide11
Fruit Pickles
Select firm, fresh fruit.
Simmer whole fruit in a spicy, sweet-sour syrup.Pack and process.Slide12
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!Slide13
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.Slide14
Common Questions
Omitting salt
Using artificial sweetenersUsing cornstarch
Signs of spoilageSlide15
Common Questions
Blue garlic
Using ‘burpless’ cucumbersAluminum pans for preparing brine
Shriveled picklesSlide16
How Long Does It Keep?
Homemade pickles and relishes: 1 year under proper storage conditions