There are four general types of pickling: Fresh Pack/Quick Process – covered with boiling vinegar, spices and seasonings. Sometimes may be brined and drained beforehand. Easy to prepare, tart flavor. Have a better flavor if allowed to stand for several weeks after they are sealed in jars. Fermented – requires more time and effort than quick pack. Pickles go through a curing process in a brine solution for 4 to 6 weeks while bacteria naturally present on cucumbers converts sugars in the cucumbers to lactic acid. Lactic acid preserves the pickles by lowering the pH to less than 4.0, an gives them their distinct flavor. Fruit Pickles – prepared from whole or sliced fruits and simmered in a spicy, sweet-sour syrup made with vinegar or lemon juice. Relishes – made from chopped fruits and vegetables cooked to desired consistency in a spicy vinegar solution.

1. Pickles and More Presented By: Jackie Carattini Family Living Agent Marathon County UW-Extension (715) 261-1242 jackie.carattini@ces.uwex.edu

2. 4 General Types… Fresh Pack Fermented Fruit Pickles Relishes

3. Ingredients produce • water • salt • vinegar • sugar • spices

5. 1 -2 inch cucumbers for gherkins, 3 – 5 inch for dills

6. unwaxed

7. process within 24 hours of harvest

8. sort and wash well

11. anti-caking materials can make brine cloudy

12. do not alter amounts for fermented products

14. white or cider

15. no homemade

18. powdered spices will cloud brine

19. tie loosely in clean cheesecloth bag

21. Equipment

22. Hot Water Bath Canner processes foods at 212˚F used only for high acid foods fruits, pickles 2 Types of Canning Pressure Canner processes foods at 240˚F or 250˚F used for low acid foods meats, vegetables

23. Lids use 2-piece lid with a self-sealing lid and ring use lids within 1 year of purchase follow manufacturers directions in preparing lids for use do not use old, dented, deformed lids

24. Jars use threaded home-canning jars with 2-piece lids free of cracks and chips wash empty jars in hot soapy water and rinse well before use if your process time is under 10 minutes in a water bath canner, jars must be pre-sterilized – full rolling boil for 10 minutes

25. Tips for Quality soak cucumbers in ice water 4 – 5 hours before pickling allow 3 – 5 weeks for flavor to develop low temperature pasteurization

27. Using artificial sweeteners

28. Blue garlic

29. Signs of spoilage

30. Burpless cucumbers

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

33. Sauerkraut

34. Ingredients

35. Containers stoneware crocks large glass jars food-grade plastic containers no metal line a questionable container with a heavy food-grade plastic bag large enough to allow several inches of space between the top of the food and the top of the container

36. How to… Containers, plates and jars to be used for fermentation must be washed with soapy water and rinsed well with very hot water Make brine with cold or room temperature soft water. Measure carefully! Vegetables must be covered with 1 -2 inches brine Plate & 2 or 3 quart jars filled with water Brine filled bag (1 ½ T salt per quart water) Cover container with a clean, heavy towel

37. Keep at 65° – 80°F. Remove scum every day or two for plate method. Brine bag should not be disturbed until normal fermentation is complete (bubbling ceases) During first week, kraut sometimes produces a “rotten” odor. Don’t throw it out! Generally complete in 2 to 4 weeks. Taste to determine How to…

39. Red cabbage