2. Contents
Fermented pickles 1 Pickle recipes 15
Fresh pack or quick process pickles 2 Fermented or crock pickles 15
Refrigerator pickles 2 Brines for fermented pickles 17
Freezer pickles 2 Fermented pickle recipe 18
Use high quality ingredients 3 Fresh pack and quick process
Vegetables and fruits 3 recipes 20
Start with the right ingredients 4 Vegetable pickle recipes 28
Water 5 Fruit pickle recipes 41
Vinegar 5 Relish recipes 46
Salt 6 Refrigerator pickle recipes 52
Use the right amount of salt 7 Freezer pickle recipes 54
Weigh salt for best accuracy 7 Family favorite pickle recipes 57
Sugar 8 Wisconsin Safe Food Preservation
Spices, garlic and dill 8 Series publications 59
Grape leaves 9 Web sites 59
Firming agents 9 Recipe index 60
Equipment for fermented
or crock pickles 10
Equipment for all pickles 11
Processing in a boiling water
canner 12
Sterilizing jars 12
Headspace 14
When jars fail to seal 14
Alternative low-temperature
pasteurization process 14
University of Wisconsin-Extension Cooperative Extension, 2002
3. Both types of pickles are preserved
W
hen your garden yields a
surplus of fresh produce, by acid. The acid may be:
or when the farm stand has I acetic acid from commercial
prices too low to resist, then it’s time vinegar (5 percent acetic acid) —
to make pickles. Follow the research- used in fresh pack or quick
tested recipes in this bulletin for safe process pickles and relishes — or
and easy preparation and preserva-
I lactic acid produced by bacteria
tion of your garden bounty.
in fermented or crock pickles.
Pickling is one of the oldest known
methods of preserving foods, and a
long-time favorite among home Fermented pickles
canners. While cucumbers are the Fermented pickles — also called
most popular pickled product, many crock pickles — are produced by
other vegetables and fruits can be curing cucumbers or other vegeta-
successfully pickled at home. bles in a salt brine for several weeks.
To the inexperienced person, pickling During this treatment, salt-tolerant
may seem to be a complex proce- bacteria convert carbohydrates
dure, laden with mysterious steps (sugars) in the vegetables into lactic
and unknown outcomes. In fact, you acid by a process known as fermen-
can make safe, high quality pickles if tation. Lactic acid preserves the
you remember two basic rules: pickles and gives them their charac-
teristic tangy flavor.
1. Use high quality ingredients.
The salt concentration is very impor-
2. Follow tested recipes precisely.
tant in this process, and is necessary
The recipes in this bulletin tell you to encourage growth of the right
how to make two different types of types of bacteria. For this reason, you
pickles for canning: fermented or will want to use the exact amount
crock pickles, and of salt stated in each recipe.
fresh pack or
Cucumbers fermented in salt brine
quick process
without added herbs or spices are
pickles and
called salt stock. They may be stored
relishes.
in the brine for several months and
then made into sour or sweet pickles.
Cucumbers fermented in salt brine
with added dill, spices and garlic
make genuine dill pickles. When
completely cured, the cucumber
HOMEMADE PICKLES & RELISHES 1
4. flesh becomes a transparent olive- Use the exact amount of vinegar
green. The cured dills are packed in stated in each recipe, or an unsafe
canning jars, covered with boiling product may result. Salt or sugar
hot brine, and heat processed in a can be decreased in fresh pack
boiling water canner for a product pickles with safe results, but pickles
that can be enjoyed all year long. may lack some characteristic flavor
and texture.
Fresh pack or quick
process pickles Refrigerator pickles
Some pickle recipes that call for
Many popular kinds of pickles are enough vinegar (5 percent acetic
known as fresh pack or quick acid) can be stored safely in the
process pickles. Fresh pack pickles refrigerator at 40° F or colder for up
are not fermented. Instead, a hot to 1 month.
solution of vinegar and salt (and
These pickles do not require heat
sometimes sugar) is prepared and
processing, but they must be kept
poured over the pickles before they
refrigerated. Do not decrease the
are processed. Pickles prepared in
amount of vinegar in these recipes;
this way include fresh pack dill
an unsafe product may result.
pickles, bread-and-butter pickles, and
beet pickles.
Also in this category are: Freezer pickles
If you like to make sweet pickles —
I Fruit pickles prepared from fruits
and want to make them quickly and
such as peaches, pears or apples
in the coolest possible way — try
simmered in a spicy, sweet-sour
making freezer pickles.
syrup.
For some reason, cucumber and
I Relishes prepared from chopped
other vegetable slices packed in
vegetables or fruits simmered in
vinegar and sugar remain crisp when
vinegar solutions.
frozen. Freezer pickles taste best if
After jars are filled, fresh pack pickles chilled. Once thawed, these pickles
are processed in a boiling water must be kept refrigerated for use
canner. Such pickles are preserved by within 2 weeks.
the acetic acid in the added vinegar,
and the heat processing. Follow
tested recipes precisely.
2 Wisconsin Safe Food Preservation Series
5. You can make many types Use high quality
of delicious pickles. ingredients
Fermented pickles
are produced by Vegetables and fruits
Select fresh, firm, high quality veg-
fermenting cucum-
etables and fruits for pickling. Discard
bers or other vegetables in a salt brine bruised, moldy or insect-damaged
for several weeks. During fermentation produce.
or curing, bacteria convert sugars in Grow or purchase varieties of cucum-
the vegetables into lactic acid, which bers that are designed for pickling.
preserves the pickles and gives them Pickling cucumbers suited for
their characteristic tangy flavor. Wisconsin include Alibi, Bush Pickle,
Calypso, Diamante, Eureka, Fancipak,
Fresh pack or quick process pickles are
Northern Pickling, and Homemade
quick and easy to prepare. Vegetables Pickles. Using varieties of cucumbers
or fruits are packed in jars, covered designed for pickling will yield a high
with a hot vinegar solution, and imme- quality product.
diately heat processed. Also in this Although pickling cucumbers make
category are pickles prepared from good gherkin pickles at 1 to 2 inches,
fruits such as peaches, pears or apples pickles are more typically made from
simmered in a spicy, sweet-sour syrup, cucumbers that are 3 to 5 inches
long. You can leave them whole, or
packaged and processed. Relishes are
slice them lengthwise into spears or
prepared from chopped vegetables or crosswise into slices or chunks.
fruits simmered in a vinegar solution
When cucumbers grow longer than
before being heat processed. 5 inches, they are best chopped and
Refrigerator or freezer pickles can be made into relish. Fresh-eating
prepared without heat processing. “slicing” varieties and ‘‘burpless’’
cucumbers can be used in relishes or
Cucumbers and other vegetables are
for quick process bread-and-butter
packed in a strong vinegar and sugar
pickles, but are not suitable for fer-
solution for storage in the refrigerator mented pickles or fresh pack dill
or freezer. pickles.
HOMEMADE PICKLES & RELISHES 3
6. Wax-coated cucumbers bought from
supermarkets are not suitable for Start with the
pickling because of varietal qualities, right ingredients
and because the pickling solution
Select fresh, firm,
cannot penetrate the wax coating.
high quality veg-
For best quality, pickle fruits or veg-
etables and fruits
etables within 24 hours of harvest, or
for pickling. Varieties recommended
refrigerate for no more than a few
days. This is particularly important for for Wisconsin can be found in these
cucumbers because they deteriorate publications, available from your
rapidly, and if stored for too long will county UW-Extension office or
not make a quality product. Cooperative Extension Publications at
Just before pickling, sort fruits and the address on the back cover:
vegetables for uniform size accord- Apple Cultivars for Wisconsin A2105
ing to recipe directions. Wash care-
fully, especially around the stems. Growing Pumpkins and Other Vine
Soil trapped near the stem can be a Crops in Wisconsin A3688
source of bacteria that can cause Harvesting Vegetables from the Home
pickles to soften. Garden A2727
Discard floating or damaged cucum- Home Fruit Cultivars for Northern
bers, and fruits or vegetables that are Wisconsin A2488
over-ripe or damaged. Home Fruit Cultivars for Southern
Remove all blossoms, and cut a 1⁄16- Wisconsin A2582
inch slice from the blossom end of Vegetable Cultivars and Planting Guide
vegetables and discard. The blossoms for Wisconsin Gardens A1653
contain enzymes that can cause soft-
ening and result in an unacceptable
product.
4 Wisconsin Safe Food Preservation Series
7. Water To prepare safe,
Softened water is recommended for
making pickles and relishes. Hard high quality
water usually contains lime — pickles, use
calcium hydroxide — that may: softened water, undiluted commercial
I decrease acidity, resulting in an white or cider vinegar, canning and
unsafe product, and pickling salt and whole spices.
I contain iron, magnesium or Never use homemade vinegar in
sulfur compounds that can making pickles, or vinegar that has
cause discoloration or off-flavors.
been diluted, unless specified in the
If you use hard water, you can recipe. Otherwise, an unsafe product
remove some of these minerals:
may result.
I Boil the water for 15 minutes in a
large kettle, then let the water Firming agents such as calcium
stand in the kettle for 24 hours. chloride, calcium hydroxide (lime) and
I After 24 hours, pour off the water aluminum (alum) are not necessary for
carefully, leaving sediment in the pickling, and using them may result in
kettle. an unsafe product. The use of these
Vinegar compounds is not recommended.
Use commercial vinegar that is stan-
white vinegar to ensure uniform
dardized at a 5 percent acetic acid
flavor and attractive color.
content. Use the type of vinegar the
recipe calls for, either white vinegar Apple cider vinegar can be a good
or cider vinegar. If the recipe does choice for many pickles. Its mellow,
not specify a particular vinegar, use fruity taste blends well with other
any of the following commercial flavors. But cider vinegar darkens
vinegars of 5 percent acetic acid. most vegetables and fruits.
Note: Many grocery stores now Apple cider flavored distilled
also stock 4 percent vinegar. This vinegar looks and tastes like apple
vinegar is not approved for home cider vinegar, but is made by adding
canning. Choose carefully. apple cider flavoring to white dis-
tilled vinegar. Use this as you would
White vinegar has a mellow aroma
use apple cider vinegar.
and tart acid flavor, and maintains
the appearance of light-colored veg-
etables or fruits. Many recipes specify
HOMEMADE PICKLES & RELISHES 5
8. Do not dilute vinegar unless the Kosher pure flaked salt requires
recipe specifies. An unsafe product special care if used for pickling.
may result. If you want a less sour Flaked salt weighs less per volume
product, add sugar rather than using than canning and pickling salt, so
less vinegar. Vinegar also loses you need about 50 percent more —
strength as you boil it, so follow 11⁄2 cups of flaked salt equals about
recipe instructions precisely. 1 cup of canning and pickling salt.
Do not use homemade vinegar in If you use kosher salt for fermented
making pickles. The acetic acid pickles, you must weigh out the
content of homemade vinegar is proper amount. Weigh out 73⁄4
highly variable and may be too low ounces (220 grams) of flaked salt,
to ensure safety. and you will have the equivalent of
Vinegar may naturally contain 1 cup of canning and pickling salt.
sediment in the bottom of the bottle. Kosher salt is more expensive than
You can remove the sediment by canning and pickling salt, and may
straining the vinegar through double be harder to find.
layers of cheesecloth. Avoid using a Dairy salt used in making cheese
metal strainer, as it may darken the can also be used in making pickles,
vinegar. since it is pure salt. For best accuracy,
weigh out 73⁄4 ounces (220 grams) of
Salt dairy salt per cup of salt in a recipe.
Canning and pickling salt — pure No other adjustments in the recipe
granulated salt — is recommended are necessary.
for use in all kinds of pickles. This salt Reduced-sodium (‘‘light’’) salts
does not contain anti-caking agents may be used in fresh pack or quick
or iodine, and is available in most process pickles only, but may
supermarkets. Recipes in this booklet change the flavor. For best results,
call for canning and pickling salt. use tested recipes designed to be
Never alter salt concentrations in lower in sodium.
fermented pickles. Proper fermen-
tation depends on correct propor-
tions of salt and other ingredients.
6 Wisconsin Safe Food Preservation Series
9. Plain table salt, iodized table salt
Use the right and sea salt are not recommended
amount of salt for pickling. Table salt contains anti-
caking ingredients that make the
Recipes in this pub-
pickling solution cloudy and leave
lication call for
sediment at the bottom of the jar.
canning and Iodine may also darken pickles, in
pickling salt. If you use other pure salt addition to producing a cloudy brine.
such as kosher salt or dairy salt for If you find you must use table salt,
making fermented pickles, weigh salt sea salt or salt substitutes for
to equal each cup of canning and pickling, use these only for fresh
pickling salt. For the same weight, pack or quick process pickles.
measures will vary (see chart below). Avoid using these for fermented
pickles. The potassium chloride in
Plain or iodized table salt, sea salt, salt substitutes cannot substitute for
reduced-sodium salts and salt substi- sodium chloride in the brines for fer-
tutes may be used for making fresh mented pickles.
pack or quick process pickles, but may Ice cream salt, rock salt and solar
not yield a quality product. Ice cream salt should not be used for pickling.
salt, rock salt and solar salt are not These salts are not considered food-
grade, and contain impurities that
considered food-grade and should not
can cause discoloration or other
be used for pickling.
defects in pickled products.
Weigh salt for best accuracy
Type of salt Weight equivalent Measure
Canning and pickling salt (Morton®)* 73⁄4 oz. (220 g.) 1 cup
Kosher flaked salt (Diamond Crystal®)* 73⁄4 oz. (220 g.) 11⁄2 cups
* Reference to products is not intended to endorse them, nor to exclude others that
may be similar. If you use these products, follow the manufacturer’s current label
directions.
oz. = ounce g. = gram
HOMEMADE PICKLES & RELISHES 7
10. Sugar Dill heads — fresh green-seeded
Either white granulated sugar or heads of the dill plant — are best for
brown sugar can be used in pickle making dill pickles.
recipes, depending on your prefer- If dill is ready before cucumbers are
ence and the product color you in season, store it in the freezer as
desire. follows:
Some honey could be used in I Cut fresh dill heads, wash if
making the sweet-sour syrup for fruit needed, shake off excess
pickles. But substitute sparingly — moisture, and allow to air dry for
too much honey can mask fruit an hour.
flavor. I Place dill heads in a heavy food-
Sugar substitutes (artificial sweet- grade plastic bag, seal, label and
eners) are not recommended in freeze.
pickling because the heat processing You can also hold early dill by placing
required may cause a bitter flavor. freshly washed heads in a large clean
jar and covering the heads with undi-
Spices, garlic and dill luted commercial white or cider
Most pickle recipes call for whole vinegar (5 percent acetic acid). Cover
spices for fresher and more concen- the jar and keep it in a cool place
trated flavor than ground spices. until you are ready to make dill
Spices deteriorate and lose their pickles. Use the dill-flavored vinegar
pungency in heat and humidity. with the dill heads as you make fresh
Store any unused spices in an air- pack dill pickles later on.
tight container in a cool place. Fresh dill leaves, dried leaves (dill
To keep spices from discoloring weed) or dried dill seeds can be
pickles, tie them in a cheesecloth bag used if fresh dill heads are not
before adding to the pickling solution. available.
After simmering in the pickling Try this substitution: 1 tablespoon
solution, remove the spice bag. of dried dill seed or weed equals
Garlic should be mature and free about one fresh dill head.
from dark spots or discoloration.
Separate the bulb into cloves. Tap
each clove with a knife to easily
loosen and peel off the thin papery
skin.
8 Wisconsin Safe Food Preservation Series
11. Grape leaves Use of a firming agent is no longer
Grape leaves have historically been recommended. Nevertheless, a
used in fermented pickles. People number of firming agents have been
found that if they placed grape used in pickle recipes over the years.
leaves in the crock or brine during These are mentioned here only to
fermentation, cucumbers were less describe the conditions under which
likely to soften. they might be safely used.
Researchers later discovered that Most firming agents provide calcium,
grape leaves contain varying which combines with natural pectin
amounts of a natural inhibitor that in vegetables and fruit to form
reduces the effect of a softening calcium pectate, giving the pickles a
enzyme found on moldy cucumber firmer texture.
blossoms. Food-grade calcium chloride is
If you remove the blossom end available at some home canning
before soaking cucumbers in brine, supply stores. Use at a rate of no
you do not need to use grape leaves more than:
as a firming agent. Gently wash I 1 teaspoon per gallon of pickling
cucumbers and then trim a thin slice solution in fresh pack pickles.
(1⁄16 inch) from the blossom end and I 1 teaspoon per gallon of brine in
discard. fermented pickles.
Calcium hydroxide — also called
Firming agents pickling lime or slaked lime — is
If you use freshly picked cucumbers, available at some supermarkets or
follow an up-to-date tested recipe, through home and garden catalogs.
and heat process pickles for the Do not use agricultural or burnt
correct length of time, pickles will lime; this is not food-grade.
turn out crisp and you won’t need to
Food-grade pickling lime can be
add firming agents.
safely used only if you follow each
A safe alternative for making crisp of these three rules:
pickles is to soak cucumbers in ice
1. Lime is used as a lime-water
water for 4 to 5 hours before
solution as an initial soak for
pickling.
fresh cucumbers 12 to 24 hours
before pickling them. It must not
be added to the final brine or
pickling solution.
HOMEMADE PICKLES & RELISHES 9
12. 2. Lime is added at a rate of no
more than 2 tablespoons per
Equipment
gallon of water in the soaking for fermented
solution.
3. Excess lime absorbed by or crock pickles
cucumbers is removed by Container for brining pickles —
rinsing. To remove excess lime, Use a clean container, usually 2 to 5
drain the lime-water solution, gallons in size. Any of the following
rinse and then cover the cucum- would be an appropriate container:
bers in fresh water. Soak in water I Crock or stone jar free of chips
for 1 hour. Repeat rinsing and and with a good glaze on the
soaking two more times. interior surface.
Caution: To make safe pickles, excess I Heavy food-grade plastic con-
lime absorbed by cucumbers must tainer in which food products
be rinsed off thoroughly after were originally packed, including
soaking. Do not add lime to the plastic ice cream buckets and
pickling solution; use only as an pails — If you are not sure
initial soak. Lime does not dissolve whether a plastic container is safe
well in water, and may be slightly for food, read its label or contact
caustic (sting). Handle with care. the manufacturer. Another option
Avoid inhaling lime dust while is to line the questionable con-
mixing the lime-water solution. Keep tainer with several thicknesses of
out of reach of children. food-grade plastic bags.
Aluminum, found in alum, also I Stainless steel or glass container
combines with natural pectin to firm — Do not use copper, brass, gal-
the pickles’ texture. While alum has vanized steel or iron containers or
long been used in home pickle utensils. These metals react with
making, it can give pickles an objec- acids or salt, discoloring pickles or
tionable bitter or astringent flavor. forming dangerous compounds.
Alum is not recommended and is Cover and weight — A large glass or
not included in the recipes in this china plate that will fit inside the
bulletin. If you choose to use alum, container is suitable for holding veg-
use it only for fermented cucum- etables beneath the brine. Weigh it
bers. Alum does not work with fresh down by placing a sealed, water-
pack or quick process pickles. filled jar on top of the plate. The veg-
etables should be covered by 1 to 2
inches of brine.
10 Wisconsin Safe Food Preservation Series
13. Another method for sealing a crock is Canning jars and lids — Standard
to fill a heavy-duty food-grade plastic
home canning jars are recom-
bag with 2 to 3 inches of brine, seal mended for pickled products.
the bag, and place it on the top of However, because the processing
the crock, allowing it to completely time for pickles is short, glass jars
cover the surface of the brine. Filling
used to pack commercial products
the bag with brine is a precaution, insuch as mayonnaise can be used —
case the bags are accidentally punc- but only if standard two-piece
tured. canning lids fit their threaded rims.
Caution: Do not use plastic garbage Do not reuse jars from commercial
bags for food storage. The chemicals food products that are designed for
used to manufacture non-food-grade one-time use, such as peanut butter,
plastic containers and bags may not jelly, canned vegetables or pickles.
be safe for food. Most recipes call for pint or quart
jars. Use only the size jar specified in
each recipe. Safe processing times
Equipment may not have been calculated for
larger jars. If you use 11⁄2 pint jars,
for all pickles process them as if they were quarts.
Container for heating pickling
solution — Use a large stainless Lids — Use new two-piece vacuum
steel, aluminum or unchipped enam- seal lids, consisting of a flat metal lid
elware pan or kettle for heating the with sealing compound and a
pickling solution. Do not use copper, reusable metal screw band. Pretreat
brass, galvanized steel or iron con- lids as the package directs.
tainers or utensils. These metals react Caution: Porcelain-lined zinc caps
with acids or salt, discoloring pickles and rubber rings have not been
or forming dangerous compounds. made for years, and are not recom-
Measuring equipment — Use mended.
standard cup and spoon measures Boiling water canner — A boiling
for all liquid or dry ingredients. water canner is a large kettle with a
Kitchen scales are needed if recipes tight-fitting cover and a rack to keep
specify quantities of ingredients by jars from resting on the bottom. The
weight, or if you substitute kosher canner should be deep enough for
flaked salt for canning and pickling water to cover the tops of the jars by
salt. 1 or 2 inches without boiling over.
The diameter of the canner should
be no more than 4 inches wider than
the diameter of your stove’s burner
HOMEMADE PICKLES & RELISHES 11
14. to ensure proper heat treatment for
all jars. Do not use a large wash kettle
Processing in a boiling
that fits over two burners because water canner
the middle jars may not get enough Except for refrigerator or freezer
heat. pickles, pickle products require heat
A deep pressure canner can be used treatment after jars are filled to
as a boiling water canner. Just be sure obtain a safe, high quality product.
the canner is deep enough to allow Heat processing seals jars and
for 1 to 2 inches of briskly boiling destroys harmful organisms and
water above the jar lids. Fill the enzymes that can cause spoilage,
pressure canner with hot water, add softening or off-flavors.
jars and enough water to cover them For adequate heating, process in a
by 1 to 2 inches, and place the lid on boiling water canner for the correct
the canner. But do not lock the lid in length of time.
place, and leave the petcock open or
Follow these steps for processing
weighted pressure control off.
pickles and relishes in a boiling water
Other equipment you may need — canner:
Candy or jelly thermometer (if you
1. Pretreat two-piece lids as the
pasteurize pickles), bowls, mixing
package directs.
spoons, timer, jar-filling supplies
(funnel, ladle, rubber spatula, lid and 2. Thoroughly wash and rinse jars.
jar lifters), pot holders, wire rack, Keep them hot until you fill them.
labeling supplies. If you have a dishwasher, run them
through a complete cycle and
keep them hot in the dishwasher.
Sterilizing jars 3. Pack hot jars with vegetables or
If the recipe calls for a short pro- fruit. Fill one jar at a time with the
cessing time — less than 10 pickle product — with raw
minutes — wash jars in warm, cucumber for fresh pack dills, or
soapy water, and rinse. Sterilize with a heated pickle product. Do
jars by boiling for 10 minutes. not pack too tightly. Immediately fill
Keep hot until filled. the jar with a boiling hot pickling
Recipes for refrigerator pickles solution, leaving the proper amount
are not heat processed, and jars of headspace between the top of
must also be sterilized by boiling the liquid and the top of the jar (see
for 10 minutes before filling. illustration on page 14).When
canning pickles and relishes, most
recipes call for 1⁄2-inch headspace.
12 Wisconsin Safe Food Preservation Series
15. 4. Remove air bubbles by sliding a 7. When the processing time is
rubber spatula or bubble freer complete, carefully remove jars
between the food and the sides of from the canner, without tilting,
the jar in several places. Add hot and place them upright on a rack
brine or pickling solution as needed or counter. Do not cover the jars
to adjust headspace to recom- during cooling. Do not retighten
mended level.Wipe jar rims with a the bands on two-piece lids, even
clean, damp cloth or towel. Place though they may be loose. If liquid
the lid on the jar. Screw the metal has boiled out during processing,
band on firmly, but not too tightly. do not remove the lid to add
5. Place filled jars in a boiling water more. As the jars cool, the lids will
canner that has sufficient very hot snap down in the center.
water (140˚ to 170˚ F) in it to cover 8. When jars have cooled, test for seal.
the jars and lids by at least 1 inch. Lid tops should be depressed and
Add boiling water carefully around remain that way, and will ring when
jars if needed to bring the water tapped with a spoon. After 24
level in the canner to 1 to 2 inches hours or when jars are cool, you
above the jar lids. Do not pour can carefully remove the screw
boiling water directly on jar lids. bands. Wash and dry the jar lids
6. Put the cover on the canner. When and threads. Store jars without
the water returns to a full rolling screw bands in a cool, dry place out
boil, start counting the processing of direct sunlight for up to 1 year.
time. Processing times in this pub-
lication are safe for all Wisconsin
elevations. Elevation map
Remember to adjust for eleva-
tion above sea level when
pressure canning vegetables.
Consult the elevation map, or call
your county Land Information
office (listed under county govern-
ment in your phone book). If you
share recipes with friends and rela-
tives, be sure to include adjust-
ments for changes in elevation.
Elevation above 1,000 feet
Elevation below 1,000 feet
HOMEMADE PICKLES & RELISHES 13
16. When jars fail to seal Alternative
If any jars fail to seal, refrigerate the
jars and consume the pickles or relish low-temperature
within 1 week. pasteurization process
You can also reprocess pickles and Low-temperature pasteurization can
relishes within 24 hours: produce a better pickle texture, but
I Remove the contents of the jars. must be done very carefully to avoid
spoilage and is only acceptable for
I Reheat the pickling solution or
certain recipes.
brine to boiling.
Fill jars with room temperature pickles.
I Repack into clean, hot jars leaving
Pour 165° to 180° F liquid over the
proper headspace, remove
product, leaving the appropriate head-
bubbles, wipe jar rims clean and
space. Remove bubbles with a rubber
cap with new pretreated lids.
spatula.Wipe the jars clean and adjust
I Process in a boiling water lids.
canner for the full length of
Process at 180˚ F for 30 minutes.
time.
Be sure to use a thermometer.
Caution: Use this process only when
a recipe indicates (see sweet pickle
recipes, pages 22-27).
Headspace
lid
headspace
level of liquid
Reprinted with permission from Complete Guide to Home Canning. Agriculture
Information Bulletin No. 539 (Washington, D.C.: U.S. Department of Agriculture),
1994: http://extension.usu.edu/publica/foodpubs.htm
14 Wisconsin Safe Food Preservation Series
17. Pickle recipes Fermented or crock pickles
Hundreds of pickle recipes can be Fermented pickles — like Grandma
found in cookbooks and reference used to make in a crock — use bene-
books published by canning equip- ficial bacteria naturally present to
ment makers — but not all are tested convert cucumbers into pickles.
to ensure safety. The recipes in this Beneficial or “good” bacteria produce
publication are tested to ensure both the acid that gives these pickles their
safety and quality. Follow recipes pre- familiar taste — and also preserve
cisely, adding the proper proportions them so they can be processed and
of ingredients, and processing the stored in a jar for up to 1 year.
final product for the correct length of Cucumbers or other vegetables are
time. fermented in a salt brine for several
In many cases, you can make slight weeks to prepare these pickles.
adjustments in spices. But be sure to Do not alter the amount of salt in
keep proportions of vegetables or fermented pickles. Salt concentra-
fruit, vinegar and water unchanged, tion is very important in fermenta-
and preparation steps intact. tion.
For fermented pickles, you must also I Too little salt will cause microbes
add the exact proportion of salt to grow and allow spoilage to
called for in each recipe. occur.
Follow heat processing instructions I Too much salt will slow the
accurately to produce safe, high growth of desirable lactic acid-
quality pickles. Follow the steps on producing bacteria.
pages 12-13 for safe processing. Accurately measure salt and water
for pickle brine. If you substitute
kosher flaked or dairy salt for
canning and pickling salt, weigh out
salt to make sure you have substi-
tuted the correct amount: 1 cup
canning and pickling salt weighs 73⁄4
ounces (220 grams). See “Weigh salt
for best accuracy” chart on page 7.
HOMEMADE PICKLES & RELISHES 15
18. The chart on the next page lists the During fermentation, cucumbers
proportions of canning and pickling must be kept beneath the surface of
salt and water required for various the brine. A plate weighed down with
brine strengths. a water-filled jar or a heavy-duty
When cucumbers are placed in brine, food-grade plastic bag filled with
they lose water and weight and brine can keep the vegetables sub-
become somewhat flexible or merged.
rubbery. Complete curing will take from 4 to 8
As cucumbers soak in the brine, they weeks, depending on the tempera-
gradually absorb salt and become ture during fermentation.
firm, crisp and tender. More salt is Good quality pickles may be
added during brining to keep the produced when the crock is stored
brine strong enough. between 70˚ and 75° F. Temperatures
Properly fermented cucumbers will of 55˚ to 65° F are also acceptable,
break when you bend them, and may but fermentation will take longer.
gain weight as they absorb salt water. Avoid temperatures above 80˚ F,
They will absorb sugar, vinegar and because pickles will become soft and
flavorings more readily than will fresh may spoil.
cucumbers. The color inside cured After fermentation is complete,
cucumbers is a uniform translucent pickles should be heat processed in a
olive-green, in contrast with opaque boiling water canner. Canned fer-
white fresh cucumber flesh. mented pickles can be stored on the
shelf for up to 1 year.
16 Wisconsin Safe Food Preservation Series
19. The recipes in this
bulletin call for
canning and
pickling salt. If you substitute kosher
flaked salt, for best accuracy weigh
73⁄4 ounces (220 grams) kosher salt
per cup of canning and pickling salt.
For fresh pack or quick process pickles
only, you may use plain or iodized
table salt, sea salt, reduced-sodium
salt or salt substitutes. But using these
may not yield a quality product. Ice
cream salt, rock salt and solar salt
should not be used in any pickle Note:
recipe. These salts are not considered g. = gram
food-grade, and may be unsafe to use. lb. = pound
oz. = ounce
tbsp. = tablespoon
tsp. = teaspoon
1 quart = 2 pints = 4 cups
Brines for fermented pickles
Brine strength Proportion of
% salt salt and water Use
5% 3⁄ 4 cup (5.8 oz. or 164 g.) Short-term brining of
salt per gallon of water cucumbers, green tomatoes,
green snap beans
10% 11⁄2 cups (11.6 oz. or 329 g.) Starting concentration
salt per gallon of water for brining cucumbers
and cauliflower
15% 21⁄4 cups (19.2 oz. or 544 g.) Final brine strength for
salt per gallon of water cucumbers and cauliflower
HOMEMADE PICKLES & RELISHES 17
20. FERMENTED PICKLE RECIPE
Dill pickles 4. Use a weight to hold the plate down
and keep the cucumbers under the
4 lbs. pickling cucumbers,
brine. Cover the crock loosely with a
3 to 6 inches long clean cloth. Keep pickles at room tem-
4 to 5 heads fresh or dry dill weed, perature (70˚ to 75° F). Temperatures
or 2 tbsp. dill seed of 55˚ to 65˚ F are acceptable, but
1⁄ 2 cup canning and pickling salt then fermentation will take 5 to 6
weeks. Avoid temperatures above
1⁄ 4 cup vinegar (5% acetic acid)
80˚ F, or pickles will become too soft
8 cups water during fermentation. Do not stir
pickles around in the container, but be
One or more of the following: sure they are completely covered with
2 tsp. whole mixed pickling spice brine. If necessary, make more brine
(optional) using the original proportions.
2 garlic cloves, peeled (optional) Remove scum daily. Most scum can be
avoided if you use a brine-filled bag to
2 dried red peppers (optional)
seal the crock. See page 16.
1. Wash cucumbers, and drain on a rack Caution: If the pickles become soft
or wipe dry. Handle gently to avoid or slimy, or develop a disagreeable
bruising. Trim 1⁄16 inch from the odor, discard them.
blossom end and discard. But leave 5. In about 3 weeks, the cucumbers will
1⁄ 4-inch stem attached. Place half of
have become olive green and should
dill and spices on the bottom of a have a desirable flavor.
clean crock or a container of glass or
6. Once the fermentation is complete,
food-grade plastic. Add cucumbers,
heat process pickles for storage. To
remaining dill, and spices.
process fermented dill pickles, drain
2. Mix the vinegar and water together. the pickles, collecting the fermenta-
Add salt and stir to dissolve. Pour the tion brine. Strain the fermentation
vinegar and salt mixture over cucum- brine through a double layer of
bers. cheesecloth or paper coffee filters into
3. Cover with a heavy plate or lid that fits a large pan. Heat to boiling, and
inside the crock or container. simmer for 5 minutes.
18 Wisconsin Safe Food Preservation Series
21. FERMENTED PICKLE RECIPE
Some people dislike the flavor and
cloudiness of the fermentation brine, and
prefer to prepare fresh brine for canning.
To make fresh brine:
Add 1⁄2 cup salt and 1 quart vinegar (5%
acetic acid) to 1 gallon water. Heat to
boiling, and simmer for 5 minutes.
7. Pack the fermented pickles and some
of the dill into clean, hot quart jars. Do
not pack too tightly. Add a fresh garlic
clove to each jar, if desired. Cover with
hot brine, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber
spatula. Wipe jar rims with a clean,
damp cloth.
8. Cap jars with pretreated lids.
Adjust lids.
9. Process in a boiling water canner: 10
minutes for pints, 15 minutes for
quarts.*
Note: This recipe requires about 3 weeks
for the cucumbers to ferment when the
crock is stored at 70˚ to 75° F.
Yield: 9 to 10 quarts
o
*Adjust time for elevation; see map
on page 13.
Make Your Own Sauerkraut (B2087) is
available from your county UW-Extension
office or Cooperative Extension
Publications (learningstore.uwex.edu).
HOMEMADE PICKLES & RELISHES 19
22. FRESH PACK & QUICK PROCESS RECIPES
Bread-and-butter Or:
pickle slices For firmer pickles: Wash cucumbers
or squash carefully. Trim 1⁄16 inch from
6 lbs. pickling cucumbers,
the blossom end and discard. Cut into
4 to 5 inches long, or 3⁄ 16-inch slices. Mix 1 cup pickling
slender zucchini or yellow squash lime, 1⁄2 cup salt and 1 gallon water in
(1 to 11⁄2 inches in diameter) a 2- to 3-gallon crock, glass or enamel-
8 cups onions (about 3 pounds), ware container. Caution: Avoid
peeled and thinly sliced inhaling lime dust while mixing the
1⁄ 2 cup canning and pickling salt
lime-water solution. Cover and soak
cucumbers in lime-water solution for
Crushed or cubed ice 12 to 24 hours, stirring occasionally.
Remove cucumbers from lime
1 cup pickling lime (optional,
solution, rinse well and resoak 1 hour
see directions for firmer pickles)
in fresh cold water. Repeat the rinsing
Pickling solution: and soaking step two more times.
41⁄2 cups sugar Rinse and drain. Handle carefully, as
4 cups vinegar (5% acetic acid) slices will be brittle. Drain well.
2. Prepare pickling solution by combin-
2 tbsp. mustard seed ing sugar, vinegar and spices in a large
11⁄2 tbsp. celery seed kettle. Bring to a boil, and boil 10
1 tbsp. ground mustard minutes. Add well-drained cucumbers
(or squash) and onions, and slowly
1. Wash cucumbers or squash carefully. reheat to a boil.
Trim 1⁄16 inch from the blossom end
3. Fill clean, hot pint or quart jars with
and discard. Cut into 3⁄16-inch slices.
slices and pickling solution, leaving 1⁄2-
Combine cucumbers or squash and
inch headspace. Remove bubbles with
sliced onions in a large bowl. Add salt.
a rubber spatula. Wipe jar rims with a
Cover with 2 inches crushed or cubed
clean, damp cloth.
ice. Refrigerate 3 to 4 hours, adding
4. Cap jars with pretreated lids.
more ice as needed. Drain.
Adjust lids.
5. Process in a boiling water canner:
10 minutes for pints or quarts.*
Note: After processing and cooling, store
jars for 4 to 5 weeks to develop ideal
*Adjust time for elevation; see map flavor.
on page 13. Yield: 7 to 8 pints
20 Wisconsin Safe Food Preservation Series
23. FRESH PACK & QUICK PROCESS RECIPES
Dill pickles, quick process 4. Pack cucumbers into clean, hot pint or
quart jars, leaving 1⁄2-inch headspace.
8 lbs. pickling cucumbers,
If desired, add 1 teaspoon mustard
3 to 5 inches long seed, 11⁄2 fresh dill heads and 1 or 2
2 gallons water garlic cloves per jar. Cover cucumbers
3⁄ 4 cups canning and pickling salt with hot pickling solution, leaving 1⁄2-
inch headspace. Remove bubbles with
Pickling solution: a rubber spatula. Wipe jar rims with a
11⁄2 quarts vinegar (5% acetic acid) clean, damp cloth.
1⁄ 2 cup canning and pickling salt 5. Cap jars with pretreated lids.
1⁄ 4 cup sugar Adjust lids.
6. Process in a boiling water canner:
2 quarts water 10 minutes for pints, 15 minutes for
2 tbsp. whole mixed pickling spice quarts.*
Yield: 7 to 9 pints
3 to 4 tbsp. whole mustard seed
(1 tsp. per pint jar)
10 to 12 fresh dill heads, washed
o
(11⁄2 heads per pint jar), or 1 tbsp. dill
seed or dill weed per pint jar
1 or 2 garlic cloves per jar, peeled
(optional)
1. Wash cucumbers carefully. Trim 1⁄16
inch from the blossom end and
discard. But leave 1⁄4-inch stem
attached.
2. Prepare brine by dissolving 3⁄4 cups
salt in 2 gallons water. Pour over
cucumbers, cover and let stand
12 hours. Drain.
3. Prepare pickling solution of vinegar,
1⁄ 2 cup salt, sugar and 2 quarts water
in a large saucepan. Add mixed
pickling spices tied in a clean cheese-
cloth bag. Heat to boiling. Remove the
spice bag.
HOMEMADE PICKLES & RELISHES 21
24. FRESH PACK & QUICK PROCESS RECIPES
Dill pickles, reduced sodium Quick sweet pickles
4 lbs. pickling cucumbers, 1 gallon pickling cucumbers,
3 to 5 inches long 3 to 4 inches long (about 8 lbs.)
6 cups vinegar (5% acetic acid) 1⁄ 3 cup canning and pickling salt
6 cups sugar Crushed or cubed ice
2 tbsp. canning and pickling salt 1 cup pickling lime (optional, for firmer
11⁄2 tsp. celery seed pickles — see variation, next page)
11⁄2 tsp. mustard seed Pickling solution:
41⁄2 cups sugar
2 large onions, peeled and thinly sliced
31⁄2 cups vinegar (5% acetic acid)
8 fresh dill heads
2 tsp. celery seed
1. Wash cucumbers carefully. Trim
1⁄ 16 inch from the blossom end and 1 tbsp. whole allspice
discard. Cut cucumbers into 2 tbsp. mustard seed
1⁄ 4-inch slices.
1. Gently wash cucumbers. Trim 1⁄16 inch
2. Combine vinegar, sugar, salt, celery
from the blossom and discard. But
seeds and mustard seeds in a large
leave 1⁄4-inch stem attached. Slice
saucepan. Bring mixture to a boil.
cucumbers, or cut into strips.
3. Place 2 slices onion and 1⁄2 dill head
2. Place cucumbers in a bowl and
on the bottom of each clean, hot pint
sprinkle with 1⁄3 cup salt. Cover with 2
jar. Fill jars with cucumber slices,
inches of cubed or crushed ice.
leaving 1⁄2-inch headspace. Add 1 slice
Refrigerate 3 to 4 hours. Add more ice
onion and 1⁄2 dill head on top. Pour
as needed. Drain well.
hot pickling solution over cucumber
3. Combine sugar, vinegar, celery seed,
slices, leaving 1⁄4-inch headspace.
allspice and mustard seed in a 6-quart
Remove bubbles with a rubber
kettle to make the pickling solution.
spatula. Wipe jar rims with a clean,
Heat to a boil.
damp cloth.
4. Cap jars with pretreated lids.
Adjust lids.
5. Process in a boiling water canner:
15 minutes for pints.*
*Adjust time for elevation; see map
Yield: 8 pints
on page 13.
o
22 Wisconsin Safe Food Preservation Series
25. FRESH PACK & QUICK PROCESS RECIPES
4. Hot pack — Add cucumbers to Variation for firmer pickles: Wash
pickling solution and heat slowly until cucumbers. Trim 1⁄16 inch from the
vinegar solution returns to a boil. Stir blossom end and discard. But leave 1⁄4-
occasionally to make sure the mixture inch stem attached. Cut cucumbers into
heats evenly. Fill hot, sterilized pint or slices or strips. Mix 1 cup pickling lime
quart jars (see page 12) with and 1⁄3 cup salt in 1 gallon water in a 2-
cucumber slices or strips, leaving 1⁄2- to 3-gallon crock or enamelware con-
inch headspace. Cover with boiling tainer. Caution: Avoid inhaling lime dust
hot pickling solution, leaving 1⁄2-inch while mixing the lime-water solution.
headspace. Remove bubbles with a Soak cucumber slices or strips in lime
rubber spatula. Wipe jar rims with a water solution for 12 to 24 hours, stirring
clean, damp cloth. Cap jars with pre- occasionally. Remove from lime solution.
treated lids. Adjust lids. Rinse, and soak for 1 hour in fresh cold
Process in a boiling water canner: water. Repeat the rinsing and resoaking
5 minutes for pints or quarts.* two more times. Handle carefully,
Or: because slices or strips will be brittle.
Raw pack — Fill clean, hot pint or Drain well. Pack jars and process as
quart jars with drained cucumber directed for hot or raw pack.
slices or strips, leaving 1⁄2-inch head- Yield: 7 to 9 pints
space. Cover with boiling hot pickling
solution, leaving 1⁄2-inch headspace.
Remove bubbles with a rubber
o
spatula. Wipe jar rims with a clean,
damp cloth. Cap jars with pretreated
lids. Adjust lids.
Process in a boiling water canner: 10
minutes for pints, 15 minutes for
quarts.* Or use low-temperature
pasteurization (see page 14).
Note: After processing and cooling, store
jars for 4 or 5 weeks to develop full flavor.
HOMEMADE PICKLES & RELISHES 23
26. FRESH PACK & QUICK PROCESS RECIPES
Sweet 4-day gherkins or Day 3
chunk pickles Morning:
Drain. For gherkins (small cucumbers),
5 quarts whole small cucumbers, prick cucumbers in several places with a
11⁄2 to 3 inches long (7 lbs.) or table fork. Cut medium cucumbers in
medium cucumbers (7 to 8 lbs.) chunks or slices 1⁄2-inch thick. Return
1⁄ 2 cup canning and pickling salt whole cucumbers or slices to container.
Make pickling solution of 3 cups sugar
Pickling solution:
and 3 cups vinegar. Add turmeric and
8 cups sugar other spices. Heat to boiling and pour
6 cups vinegar (5% acetic acid) over cucumbers. Cucumbers may be only
3⁄ 4 tsp. turmeric partially covered at this point.
Afternoon (6 to 8 hours later):
2 tsp. celery seed
Drain cucumbers, reserving pickling
2 tbsp. whole mixed pickling spice solution. Return cucumbers to container.
2 sticks cinnamon Add 2 cups sugar and 2 cups vinegar to
the reserved pickling solution. Heat to a
Day 1 boil, and pour over pickles.
Morning:
Wash cucumbers thoroughly and remove Day 4
all blossoms; drain. Trim 1⁄16 inch from Morning:
the blossom end and discard. But leave Drain cucumbers, reserving pickling
1⁄ 4-inch stem attached. Place cucumbers solution. Return cucumbers to container.
in a large container and add boiling Add 2 cups sugar and 1 cup vinegar to
water to cover. Let stand, covered, at the reserved pickling solution. Heat to a
room temperature (65° to 75° F). boil, and pour over pickles.
Afternoon (6 to 8 hours later): Afternoon (6 to 8 hours later):
Drain cucumbers and return to container. Drain cucumbers, collecting pickling
Sprinkle with 1⁄4 cup salt and cover with solution in a large saucepan. Add remain-
fresh boiling water. Let stand, covered, at ing 1 cup sugar to pickling solution. Heat
room temperature. to a boil. Pack cucumbers into clean, hot
pint jars and cover with boiling pickling
Day 2 solution, leaving 1⁄2-inch headspace.
Afternoon:
Wipe jar rims with a clean, damp cloth.
Drain cucumbers and return to container.
Cap jars with pretreated lids. Adjust lids.
Sprinkle with 1⁄4 cup salt and cover with
fresh boiling water. Let stand, covered, at Process in a boiling water canner:
room temperature. 5 minutes for pints* or use low-temper-
ature pasteurization (see page 14).
Yield: 9 to 10 pints
24 Wisconsin Safe Food Preservation Series
27. FRESH PACK & QUICK PROCESS RECIPES
Sweet 14-day cucumber Days 3 and 5
or cauliflower pickles Drain off brine and discard. Rinse vegeta-
4 to 6 quarts whole pickling cucumbers, bles. Remove any scum that has formed.
2 to 5 inches long (4 lbs.) or fresh Scald the container, cover, and dish or
plate used to weigh down vegetables.
cauliflower, separated into flowerets
Return vegetables to container. Add 1⁄4
(4 lbs.)
cup salt to 2 quarts fresh water in a
3⁄ 4 cup canning and pickling salt,
saucepan. Bring to a boil. Pour over veg-
separated (1⁄4 cup on each of the 1st, etables. Replace cover and weight. Cover
3rd and 5th days) with a clean towel. Allow to stand for 2
days at 70° F. Repeat.
Pickling solution:
2 tsp. celery seed Day 7
Drain brine and discard. Rinse vegetables.
2 tbsp. mixed pickling spices
Scald containers, cover and weight.
51⁄2 cups sugar Important: Slice cucumbers now, either
4 cups vinegar (5% acetic acid) lengthwise or crosswise, to prevent
shriveling.
Day 1
Wash cucumbers carefully. Trim 1⁄16 inch Return vegetables to container.
from the blossom end and discard. But Place celery seed and pickling spices in a
leave 1⁄4-inch stem attached. Wash cauli- small cheesecloth bag. Combine 2 cups
flower well. Pack carefully washed whole sugar and 4 cups vinegar in a saucepan.
cucumbers or cauliflower flowerets into a Add spice bag, bring to a boil, and pour
suitable 1-gallon container. Add 1⁄4 cup hot pickling solution over vegetables.
salt to 2 quarts water and bring to a boil. Add cover and weight. Cover with a clean
Pour over cucumbers or cauliflower. towel.
Weigh down vegetables with a plate to
continued,
keep them submerged, and cover the
container with a clean towel. Allow to
stand for 2 days at about 70° F.
*Adjust time for elevation; see map
on page 13.
HOMEMADE PICKLES & RELISHES 25
28. FRESH PACK & QUICK PROCESS RECIPES
Days 8, 9, 10, 11, 12 and 13 Sweet pickle slices,
Drain pickling solution and spice bag and reduced-sodium
save. Add 1⁄2 cup sugar each day to
drained pickling solution, and bring to a
4 lbs. (3- to 4-inch) pickling cucumbers
boil in a saucepan. Remove vegetables Brining solution:
from container and rinse. Scald container, 1 qt. distilled white vinegar
cover and weight daily. Return rinsed
(5% acetic acid)
vegetables to container, add boiled
pickling solution, cover and weight. Cover 1 tbsp. canning or pickling salt
with a clean towel. 1 tbsp. mustard seed
Day 14 1⁄2 cup sugar
Drain pickling solution into a kettle, add
1⁄ 2 cup sugar, and bring to a boil. Discard Canning syrup:
spice bag. Pack vegetables into clean, hot 12⁄3 cups distilled white vinegar
pint or quart jars. Cover with boiling (5% acetic acid)
pickling solution, leaving 1⁄2-inch head-
3 cups sugar
space. Remove bubbles with a rubber
spatula. Wipe jar rims with a clean, damp 1 tbsp. whole allspice
cloth. Cap jar with pretreated lids. Adjust 21⁄4 tsp celery seed
lids.
Wash cucumbers and cut 1⁄16 inch off
Process in a boiling water canner: blossom end, and discard. Cut cucumbers
5 minutes for pints, 10 minutes for into 1⁄4-inch slices. Combine all ingredi-
quarts.* Or use low-temperature ents for canning syrup in a saucepan and
pasteurization (see page 14). bring to boiling. Keep syrup hot until
Yield: 8 to 10 pints used. In a large kettle, mix the ingredients
o for the brining solution. Add the cut
cucumbers, cover, and simmer until the
cucumbers change color from bright to
dull green (about 5 to 7 minutes). Drain
the cucumber slices. Fill hot pint jars with
*Adjust time for elevation; see map cucumber slices, and cover with hot
on page 13. canning syrup leaving 1⁄2-inch head-
space. Remove bubbles. Wipe jar rims
and adjust lids.
Process in a boiling water canner 10
minutes for pints.*
Yield: About 4 to 5 pints
26 Wisconsin Safe Food Preservation Series
29. FRESH PACK & QUICK PROCESS RECIPES
Sweet pickle slices, 3. Place one cinnamon stick in each jar, if
no sugar added desired. With a slotted spoon, fill hot
pickle slices into clean, hot pint jars,
31⁄2 lbs. of pickling cucumbers, sliced, leaving 1⁄2-inch headspace. Cover with
and boiling water to cover boiling hot pickling brine, leaving 1⁄2-
4 cups cider vinegar (5% acetic acid) inch headspace. Remove air bubbles.
Wipe jar rims and adjust lids.
3 cups Splenda®
Process in a boiling water canner 10
1 tbsp. canning salt minutes for pints.*
1 cup water Yield: About 4 or 5 pints
1 tbsp. mustard seed
1 tbsp. whole allspice
o
1 tbsp. celery seed
4 one-inch cinnamon sticks
1. Wash cucumbers. Slice 1⁄16 inch off the
blossom ends and discard. Slice
cucumbers into 1⁄4-inch thick slices.
Pour boiling water over the cucumber
slices and let stand 5 to 10 minutes.
Drain off the hot water and pour cold
water over the cucumbers. Let cold
water run continuously over the
cucumber slices, or change water fre-
quently until cucumbers are cooled.
Drain slices well.
2. Mix vinegar, 1 cup water, Splenda® and
all spices in a 10-quart Dutch oven or
stockpot. Bring to a boil. Add drained
cucumber slices carefully to the
boiling liquid. Return to a boil.
HOMEMADE PICKLES & RELISHES 27
30. VEGETABLE PICKLE RECIPES
Artichoke pickles Pickled asparagus
2 gallons Jerusalem artichokes 10 lbs. asparagus
Vinegar (5% acetic acid) to cover 6 large garlic cloves
2 cups canning salt 41⁄2 cups water
4 tbsp. turmeric 41⁄2 cups white distilled vinegar
10 to 12 medium red peppers (5% acetic acid)
Pickling solution: 6 small hot peppers (optional)
1⁄2 cup canning salt
1 gallon vinegar (5% acetic acid)
13 cups (6 pounds) sugar 3 tsp. dill seed
1⁄2 cup pickling spice (tied in spice bag) 1. Wash asparagus well, but gently, under
running water. Cut stems from the
2 tbsp. turmeric bottom to leave spears with tips that
1. Scrub Jerusalem artichokes and cut fit into the canning jar with a little less
into chunks. Pack in a food grade than 1⁄2-inch headspace. Place a
plastic container, crock or glass jar. peeled, washed, garlic clove at the
Cover with vinegar. Add 2 cups salt bottom of each clean, hot pint or 12-
and 4 tablespoons of turmeric; mix. ounce jar, and tightly pack asparagus
Soak 24 hours. into jars with the blunt ends down.
2. About 30 minutes before that time is 1. In an 8-quart Dutch oven or saucepot,
up, prepare pickling solution by com- combine water, vinegar, hot peppers
bining 1 gallon vinegar, sugar, pickling (optional), salt and dill seed. Bring to a
spice and 2 tablespoons turmeric, in a boil. Place one hot pepper (if used) in
large pan. Simmer for 20 to 25 each jar over asparagus spears. Pour
minutes. Remove spice bag. boiling hot pickling brine over spears,
3. Drain artichokes, discarding the liquid. leaving 1⁄2-inch headspace.
Pack artichokes into hot pint jars, 3. Remove air bubbles. Wipe jar rims and
adding 1 medium red pepper to each adjust lids.
jar. Be sure to leave 1⁄2-inch head- 4. Process in a boiling water canner 10
space. minutes for 12-ounce jars or pints.*
4. Fill to within 1⁄2 inch from the top with Allow pickled asparagus to sit in
hot pickling solution. Remove air processed jars for 3 to 5 days before con-
bubbles. Wipe jar rims and adjust lids. sumption for best flavor development.
5. Process in a boiling water canner 10 Yield: 6 wide-mouth pints
minutes for pints.*
Yield: 10 or 12 pint jars *Adjust time for elevation; see map
on page 13.
28 Wisconsin Safe Food Preservation Series
31. VEGETABLE PICKLE RECIPES
Dilly beans Pickled three-bean salad
4 quarts whole green or wax beans 11⁄2 cups green or yellow beans,
(about 4 lbs.) cut and blanched (see step 1)
8 fresh dill heads, or 11⁄2 tsp. dill seed or 11⁄2 cups canned red kidney beans,
dill weed per jar drained
8 garlic cloves (optional) 1 cup canned garbanzo beans
1⁄ 4 tsp. cayenne pepper or 1 small dried (chick peas), drained
hot pepper per jar (optional) 1⁄ 2 cup onion, peeled and thinly sliced
Pickling solution: (1 medium onion)
4 cups white vinegar (5% acetic acid) 1⁄ 2 cup celery, trimmed and thinly sliced
4 cups water (11⁄2 medium stalks)
1⁄ 2 cup canning and pickling salt 1⁄ 2 cup green peppers, cored and sliced
(1⁄2 medium pepper)
1. Wash pint canning jars. Keep hot until
filled. Pickling solution:
1⁄ 2 cup white vinegar (5% acetic acid)
2. Wash beans thoroughly, and drain. Cut
into lengths to fit pint jars. 1⁄ 4 cup bottled lemon juice
3. In each hot pint jar, place dill, garlic 3⁄ 4 cup sugar
and pepper, if desired. Pack beans
upright, leaving 1⁄2-inch headspace. 11⁄4 cups water
4. Prepare pickling solution of vinegar, 1⁄ 4 cup cooking oil (optional)
water and salt in a saucepan, and 1⁄ 2 tsp. canning and pickling salt
bring to a boil. Pour boiling hot
pickling solution over beans, leaving 1. Wash fresh beans and snap off ends.
1⁄ 2-inch headspace. Remove bubbles Cut or snap into 1- to 2-inch pieces.
with a rubber spatula. Wipe jar rims Blanch beans 3 minutes in boiling
with a clean, damp cloth. water as follows: Place beans in
5. Cap jars with pretreated lids. actively boiling water. Cover and start
Adjust lids. timing the blanching process as soon
as the water returns to a boil. After 3
6. Process in a boiling water canner:
minutes, transfer beans immediately
5 minutes for pints.*
to a pan of ice water and cool for 3
Yield: 7 to 8 pints
minutes. Drain.
o continued,
HOMEMADE PICKLES & RELISHES 29
32. VEGETABLE PICKLE RECIPES
Pickled three-bean salad Beet pickles
continued 7 lbs. red beets (2 to 21⁄2 inches in
2. Rinse kidney and garbanzo beans with diameter), sliced, or whole baby
cold tap water and drain again. beets (1 to 11⁄2 inches in diameter)
Prepare and measure all other vegeta-
4 to 6 onions (2 to 21⁄2 inches diameter),
bles.
peeled and thinly sliced (optional)
3. Prepare pickling solution of vinegar,
lemon juice, sugar and water, and Pickling solution:
bring to a boil. Remove from heat. Add 4 cups white vinegar (5% acetic acid)
oil and salt and mix well. Add beans 11⁄2 tsp. canning and pickling salt
(fresh and canned), onions, celery and
green pepper to pickling solution, and 2 cups water
bring to a simmer. 2 cups sugar
4. Cover and refrigerate 12 to 14 hours,
12 whole cloves
then heat to a boil. Fill clean, hot half-
pint or pint jars with hot pickled bean 2 sticks cinnamon
salad, leaving 1⁄2-inch headspace. 1. Wash beets and trim off tops, leaving 1
Remove bubbles with a rubber inch of stem and the roots intact (to
spatula. Wipe jar rims with a clean, prevent bleeding of color). Cook
damp cloth. unpeeled until skins can be slipped off
5. Cap jars with pretreated lids. easily and beets are tender, about 25
Adjust lids. to 30 minutes. Caution: Drain and
6. Process in a boiling water canner: discard liquid.
15 minutes for pints or half-pints.* 2. Cool beets. Trim off roots and stems
Yield: About 3 pints, or 5 to 6 half-pints and slip off skins. Cut into 1⁄4-inch
o slices or leave baby beets whole. Peel
and thinly slice onions.
3. Combine vinegar, salt, water and sugar
*Adjust time for elevation; see map
to make pickling solution. Tie spices in
on page 13.
a cheesecloth bag and add to pickling
solution. Bring to a boil; add beets and
onions, and simmer 5 minutes more.
Remove spice bag.
3. Pack hot beets and onions into clean,
hot pint jars. Pour boiling hot pickling
solution over beets, leaving 1⁄2-inch
headspace. Remove bubbles with a
rubber spatula. Wipe jar rims with a
clean, damp cloth.
30 Wisconsin Safe Food Preservation Series
33. VEGETABLE PICKLE RECIPES
4. Cap jars with pretreated lids. Adjust 4. With a slotted spoon, fill hot beets and
lids. onion slices into clean, hot pint jars,
5. Process in a boiling water canner: leaving 1⁄2-inch headspace. Cover with
30 minutes for pints or quarts.* boiling hot vinegar solution, leaving
1⁄2-inch headspace. Remove air
Yield: 7 to 8 pints
bubbles. Wipe jar rims and adjust lids.
o
Pickled beets, no sugar
Process in a boiling water canner 30
minutes for pints.*
added Variation: Pickled whole baby beets—
7 lbs. of 2- to 21⁄2-inch diameter beets Follow the directions above but use
beets that are no more than 1 to 11⁄2
4 to 6 onions (2- to 21⁄2-inch diameter), inches in diameter. Pack whole after
if desired cooking, trimming and peeling; do not
6 cups vinegar (5% acetic acid) slice.
11⁄2 tsp. canning or pickling salt Yield: About 8 pints
2 cups Splenda®
3 cups water
o
2 cinnamon sticks
12 whole cloves
1. Trim off beet tops, leaving 1 inch of
stem and roots to prevent bleeding of
color. Wash thoroughly. Sort for size.
Cover similar sizes together with
boiling water and cook until tender
(about 25 to 30 minutes). Caution:
Drain and discard liquid.
2. Cool beets. Trim off roots and stems
and slip off skins. Slice into 1⁄4-inch
slices. Peel, wash and thinly slice
onions.
3. Combine vinegar, salt, Splenda®, and
fresh water in large Dutch oven. Tie
cinnamon sticks and cloves in cheese-
cloth bag and add to vinegar mixture.
Bring to a boil. Add beets and onions.
Simmer 5 minutes. Remove spice bag.
HOMEMADE PICKLES & RELISHES 31
34. VEGETABLE PICKLE RECIPES
Pickled baby carrots Cauliflower or Brussels
81⁄2 cups peeled baby carrots sprouts sweet pickles
51⁄2 cups white distilled vinegar 12 cups cauliflower flowerets,
(5% acetic acid) 1 to 2 inch pieces, or small Brussels
sprouts (about 3 quarts)
1 cup water
Pickling solution:
2 cups sugar
4 cups white vinegar (5% acetic acid)
2 tsp. canning salt
2 cups sugar
8 tsp. mustard seed
2 cups onions, peeled and thinly sliced
4 tsp. celery seed
1 cup sweet red peppers, cored and diced
1. Wash carrots well and peel, if neces-
2 tbsp. mustard seed
sary. Wash again after peeling.
2. Combine vinegar, water, sugar and 1 tbsp. celery seed
canning salt in an 8-quart Dutch oven 1 tsp. turmeric
or stockpot. Bring to a boil and boil
gently 3 minutes. Add carrots and
1 tsp. hot red pepper flakes
bring back to a boil. Then reduce heat 1. Wash cauliflower flowerets or Brussels
to a simmer and heat until the carrots sprouts. Remove stems and blemished
are half-cooked (about 10 minutes). outer leaves, and boil in salt water — 4
3. Meanwhile, place 2 teaspoons teaspoons canning and pickling salt
mustard seed and 1 teaspoon celery per gallon of water — 3 minutes for
seed in the bottom of each clean, hot cauliflower and 4 minutes for Brussels
pint jar. sprouts. Drain and cool.
4. Fill hot pint jars with the hot carrots, 2. Prepare pickling solution by combin-
leaving 1-inch headspace. Cover with ing vinegar, sugar, onion, diced red
hot pickling liquid, leaving 1⁄2-inch pepper and spices in a large saucepan.
headspace. Remove air bubbles. Wipe Bring to a boil and simmer 5 minutes.
jar rims and adjust lids. Distribute onion and diced pepper
5. Process in a boiling water canner, 15 among jars.
minutes for pints.* 3. Fill clean, hot pint jars with cauliflower
Allow carrots to sit in processed jars for 3 pieces or Brussels sprouts and cover
to 5 days before consuming for best with hot pickling solution, leaving 1⁄2-
flavor development. inch headspace. Remove bubbles with
a rubber spatula. Wipe jar rims with a
clean, damp cloth.
4. Cap jars with pretreated lids. Adjust
lids.
32 Wisconsin Safe Food Preservation Series
35. VEGETABLE PICKLE RECIPES
5. Process in a boiling water canner: Mushrooms, marinated
10 minutes for half-pints or pints.* whole
Yield: 5 to 6 pints
7 lbs small whole mushrooms
o
Horseradish sauce, pickled
1⁄2 cup bottled lemon juice
2 cups olive or salad oil
2 cups (3⁄4 lb.) freshly grated horseradish 21⁄2 cups white vinegar (5% acetic acid)
1 cup white vinegar (5% acetic acid) 1 tbsp. oregano leaves
1⁄2 tsp. canning or pickling salt
1 tbsp. dried basil leaves
1⁄4 tsp. powdered ascorbic acid
1 tbsp. canning or pickling salt
The pungency of fresh horseradish fades 1⁄2 cup finely chopped onions
within 1 to 2 months, even when refriger-
1⁄4 cup diced pimiento
ated. Therefore, make only small quanti-
ties at a time. Wash horseradish roots 2 cloves garlic, cut in quarters
thoroughly and peel off brown outer
skin. The peeled roots may be grated in a
25 black peppercorns
food processor or cut into small cubes Select very fresh unopened mushrooms
and put through a food grinder. Combine with caps less than 11⁄4 inch in diameter.
ingredients and fill into sterile jars, Wash. Cut stems, leaving 1⁄4 inch
leaving 1⁄4-inch headspace. Seal jars attached to cap. Add lemon juice and
tightly and store in a refrigerator. water to cover. Bring to boil. Simmer 5
minutes. Drain mushrooms. Mix olive oil,
Yield: About 2 half-pints
vinegar, oregano, basil, and salt in a
o saucepan. Stir in onions and pimiento
and heat to boiling. Place 1⁄4 garlic clove
and 2-3 peppercorns in a half-pint jar. Fill
hot half-pint jars with mushrooms and
hot, well-mixed oil/vinegar solution,
leaving 1⁄2-inch headspace.
Remove bubbles, wipe jar rims and adjust
lids.
Process in a boiling water canner 20
minutes for half-pints.*
Yield: About 9 half-pints
*Adjust time for elevation; see map
on page 13.
o
HOMEMADE PICKLES & RELISHES 33
36. VEGETABLE PICKLE RECIPES
Pickled onions rubber spatula. Wipe jar rims with a
clean, damp cloth.
4 quarts tiny pickling onions
5. Cap jars with pretreated lids.
1 cup salt Adjust lids.
1 gallon cold water 6. Process in a boiling water canner:
10 minutes for pints.*
Pickling solution:
Yield: 7 pints
2 cups sugar
1⁄ 4 cup mustard seed
21⁄2 tbsp. prepared horseradish Peppers, marinated
o
2 quarts white vinegar (5% acetic acid) Bell, Hungarian, banana, or jalapeño
3 or 4 garlic cloves, peeled and crushed 4 lbs. firm peppers*
7 small hot red peppers 1 cup bottled lemon juice
7 bay leaves 2 cups white vinegar (5% acetic acid)
2 tbsp. mixed pickling spice, tied in spice 1 tbsp. oregano leaves
bag (optional) 1 cup olive or salad oil
1. Peel pickling onions. For easier 1⁄2 cup chopped onions
peeling, cover with boiling water and
2 cloves garlic, quartered (optional)
let stand 2 minutes. Drain, dip in cold
water, and peel. 2 tbsp. prepared horseradish (optional)
2. Combine 1 gallon cold water and 1 * Note: It is possible to adjust the inten-
cup salt. Pour over onions. Let stand 12 sity with the following options: For hot
to 18 hours in the refrigerator. Drain, style, use 4 lbs. jalapeño peppers. For
and rinse thoroughly. Drain again. medium style, use 2 lbs. jalapeño
3. While onions are draining, prepare the peppers and 2 lbs. sweet and mild
pickling solution by combining peppers. For mild style, use 1 lb. jalapeno
vinegar, sugar, horseradish, spices and peppers and 3 lbs. sweet and mild
crushed garlic in a saucepan. Simmer peppers.
15 minutes. If you use mixed pickling Caution: Wear plastic or rubber gloves
spices, tie them in a clean cheesecloth and do not touch your face while
bag and add to pickling solution. handling or cutting hot peppers. If you
Remove spice bag before filling jars. do not wear gloves, wash hands thor-
4. Pack onions into clean, hot pint jars. oughly with soap and water before
Pour boiling hot pickling solution over touching your face or eyes.
onions in the jars, leaving 1⁄2-inch
headspace. Remove bubbles with a
34 Wisconsin Safe Food Preservation Series
37. VEGETABLE PICKLE RECIPES
1. Select your favorite pepper. Peppers Pickled peppers
may be left whole. Large peppers may
4 quarts long red, green or yellow
be quartered. Wash, slash two to four
slits in each pepper, and blanch in peppers, sweet or hot (6 to 7 lbs.)
boiling water or blister in order to peel 31⁄2 cups sugar
tough-skinned hot peppers.
3 cups white vinegar (5% acetic acid)
2. Peppers may be blistered using one of
the following methods: Oven or broiler 3 cups water
method: Place peppers in a hot oven 41⁄2 tsp. canning and pickling salt
(400˚ F) or broiler for 6-8 minutes or
9 garlic cloves, peeled
until skins blister. Range-top method:
Cover hot burner, either gas or electric, 1. Wash peppers. Cut large peppers into
with heavy wire mesh. Place peppers quarters, remove cores and seeds and
on burner for several minutes until slice into strips. If small peppers are
skins blister. left whole, slash 2 to 4 slits in each.
3. Allow peppers to cool. Place in pan Caution: The oils in hot peppers can
and cover with a damp cloth. This will cause burns.Wear rubber gloves when
make peeling the peppers easier. After you cut these peppers. Do not touch
several minutes of cooling, peel each your face, particularly near your eyes.
pepper. Flatten whole peppers. Wash hands thoroughly with soap and
hot water if you do handle hot peppers.
4. Mix all remaining ingredients in a
2. Combine vinegar, water, sugar and salt
saucepan and heat to boiling. Place 1⁄4
in a saucepan to make pickling
garlic clove (optional) and 1⁄4
solution. Boil for 1 minute. Add
teaspoon salt in each half pint or 1⁄2
peppers and return to a boil.
teaspoon per pint.
3. Place 1 clove garlic and 1⁄2 teaspoon
5. Fill hot jars with peppers, add hot,
salt into each hot pint or half-pint jar.
well-mixed oil/pickling solution over
Add pepper strips or whole peppers to
peppers, leaving 1⁄2-inch headspace.
jars, flattening small peppers.
Remove air bubbles. Wipe jar rims and
adjust lids. 4. Pour boiling hot pickling solution over
peppers, leaving 1⁄2-inch headspace.
6. Process in a boiling water canner 15
Remove bubbles with a rubber
minutes for pints and half-pints.*
spatula. Wipe jar rims with a clean,
Yield: About 9 half-pints
damp cloth.
o 5. Cap jars with pretreated lids. Adjust
lids.
*Adjust time for elevation; see map 6. Process in a boiling water canner:
on page 13. 5 minutes for half-pints or pints.*
Yield: 7 to 8 pints
HOMEMADE PICKLES & RELISHES 35
38. VEGETABLE PICKLE RECIPES
Pickled jalapeño rings 4. Wash and rinse pint canning jars; keep
hot until ready to use. Prepare lids
3 lbs. jalapeño peppers
according to manufacturer’s directions.
11⁄2 cups pickling lime 5. Place 1 tablespoon mustard seed and
11⁄2 gallons water 11⁄2 teaspoons celery seed in the
bottom of each clean, hot pint jar. Pack
71⁄2 cups cider vinegar (5% acetic acid) drained pepper rings into the jars,
13⁄4 cups water leaving 1⁄2-inch headspace.
21⁄2 tbsp. canning salt 6. Bring cider vinegar, 13⁄4 cups water
and canning salt to a boil over high
3 tbsp. celery seed heat. Ladle boiling hot brine solution
6 tbsp. mustard seed over pepper rings in jars, leaving 1⁄2-
Caution: Wear plastic or rubber gloves inch headspace. Make sure pepper
and do not touch your face while rings are covered with brine.
handling or cutting hot peppers. If you 7. Remove air bubbles. Wipe jar rims and
do not wear gloves, wash hands thor- adjust lids.
oughly with soap and water before Process in a boiling water canner 10
touching your face or eyes. minutes for pints.*
1. Wash peppers well and slice into 1⁄4" Yield: About 6 pint jars
thick slices (a mandoline slicer works
well). Discard stem end. Mix 11⁄2 cups
pickling lime with 11⁄2 gallons water in
o
a stainless steel, glass or food-grade
plastic container. Avoid inhaling lime
dust while mixing the lime-water
solution. Soak pepper slices in the lime *Adjust time for elevation; see map
water, in refrigerator, for 18 hours, on page 13.
stirring occasionally (12 to 24 hours
may be used).
2. Drain lime solution from soaked
pepper rings. Rinse peppers gently but
thoroughly with water. Cover pepper
rings with fresh cold water and soak,
in refrigerator, 1 hour. Drain water
from peppers.
3. Repeat the rinsing, soaking and
draining steps two more times. Drain
thoroughly at the end.
36 Wisconsin Safe Food Preservation Series
