B2267 Wisconsin Safe Food Preservation Series Homemade Pickles & Relishes Barbara H. Ingham

Transcription

1 B2267 University f Wiscnsin-Extensin Cperative Extensin Wiscnsin Safe Fd Preservatin Series Hmemade Pickles & Relishes Barbara H. Ingham

2 Cntents Fermented pickles 1 Fresh pack r quick prcess pickles 2 Refrigeratr pickles 2 Freezer pickles 2 Use high quality ingredients 3 Vegetables and fruits 3 Start with the right ingredients 4 Water 5 Vinegar 5 Salt 6 Use the right amunt f salt 7 Weigh salt fr best accuracy 7 Sugar 8 Spices, garlic and dill 8 Grape leaves 9 Firming agents 9 Equipment fr fermented r crck pickles 10 Equipment fr all pickles 11 Prcessing in a biling water canner 12 Sterilizing jars 12 Headspace 14 When jars fail t seal 14 Alternative lw-temperature pasteurizatin prcess 14 Pickle recipes 15 Fermented r crck pickles 15 Brines fr fermented pickles 17 Fermented pickle recipe 18 Fresh pack and quick prcess recipes 20 Vegetable pickle recipes 28 Fruit pickle recipes 41 Relish recipes 46 Refrigeratr pickle recipes 52 Freezer pickle recipes 54 Family favrite pickle recipes 57 Wiscnsin Safe Fd Preservatin Series publicatins 59 Web sites 59 Recipe index 60 University f Wiscnsin-Extensin Cperative Extensin

3 When yur garden yields a surplus f fresh prduce, r when the farm stand has prices t lw t resist, then it s time t make pickles. Fllw the researchtested recipes in this bulletin fr safe and easy preparatin and preservatin f yur garden bunty. Pickling is ne f the ldest knwn methds f preserving fds, and a lng-time favrite amng hme canners. While cucumbers are the mst ppular pickled prduct, many ther vegetables and fruits can be successfully pickled at hme. T the inexperienced persn, pickling may seem t be a cmplex prcedure, laden with mysterius steps and unknwn utcmes. In fact, yu can make safe, high quality pickles if yu remember tw basic rules: 1. Use high quality ingredients. 2. Fllw tested recipes precisely. The recipes in this bulletin tell yu hw t make tw different types f pickles fr canning: fermented r crck pickles, and fresh pack r quick prcess pickles and relishes. Bth types f pickles are preserved by acid. The acid may be: acetic acid frm cmmercial vinegar (5 percent acetic acid) used in fresh pack r quick prcess pickles and relishes r lactic acid prduced by bacteria in fermented r crck pickles. Fermented pickles Fermented pickles als called crck pickles are prduced by curing cucumbers r ther vegetables in a salt brine fr several weeks. During this treatment, salt-tlerant bacteria cnvert carbhydrates (sugars) in the vegetables int lactic acid by a prcess knwn as fermentatin. Lactic acid preserves the pickles and gives them their characteristic tangy flavr. The salt cncentratin is very imprtant in this prcess, and is necessary t encurage grwth f the right types f bacteria. Fr this reasn, yu will want t use the exact amunt f salt stated in each recipe. Cucumbers fermented in salt brine withut added herbs r spices are called salt stck. They may be stred in the brine fr several mnths and then made int sur r sweet pickles. Cucumbers fermented in salt brine with added dill, spices and garlic make genuine dill pickles. When cmpletely cured, the cucumber H O M E M A D E P I C K L E S & R E L I S H E S 1

4 flesh becmes a transparent livegreen. The cured dills are packed in canning jars, cvered with biling ht brine, and heat prcessed in a biling water canner fr a prduct that can be enjyed all year lng. Fresh pack r quick prcess pickles Many ppular kinds f pickles are knwn as fresh pack r quick prcess pickles. Fresh pack pickles are nt fermented. Instead, a ht slutin f vinegar and salt (and smetimes sugar) is prepared and pured ver the pickles befre they are prcessed. Pickles prepared in this way include fresh pack dill pickles, bread-and-butter pickles, and beet pickles. Als in this categry are: Fruit pickles prepared frm fruits such as peaches, pears r apples simmered in a spicy, sweet-sur syrup. Relishes prepared frm chpped vegetables r fruits simmered in vinegar slutins. After jars are filled, fresh pack pickles are prcessed in a biling water canner. Such pickles are preserved by the acetic acid in the added vinegar, and the heat prcessing. Fllw tested recipes precisely. Use the exact amunt f vinegar stated in each recipe, r an unsafe prduct may result. Salt r sugar can be decreased in fresh pack pickles with safe results, but pickles may lack sme characteristic flavr and texture. Refrigeratr pickles Sme pickle recipes that call fr enugh vinegar (5 percent acetic acid) can be stred safely in the refrigeratr at 40 F r clder fr up t 1 mnth. These pickles d nt require heat prcessing, but they must be kept refrigerated. D nt decrease the amunt f vinegar in these recipes; an unsafe prduct may result. Freezer pickles If yu like t make sweet pickles and want t make them quickly and in the clest pssible way try making freezer pickles. Fr sme reasn, cucumber and ther vegetable slices packed in vinegar and sugar remain crisp when frzen. Freezer pickles taste best if chilled. Once thawed, these pickles must be kept refrigerated fr use within 2 weeks. 2 Wiscnsin Safe Fd Preservatin Series

5 Yu can make many types f delicius pickles. Fermented pickles are prduced by fermenting cucumbers r ther vegetables in a salt brine fr several weeks. During fermentatin r curing, bacteria cnvert sugars in the vegetables int lactic acid, which preserves the pickles and gives them their characteristic tangy flavr. Fresh pack r quick prcess pickles are quick and easy t prepare. Vegetables r fruits are packed in jars, cvered with a ht vinegar slutin, and immediately heat prcessed. Als in this categry are pickles prepared frm fruits such as peaches, pears r apples simmered in a spicy, sweet-sur syrup, packaged and prcessed. Relishes are prepared frm chpped vegetables r fruits simmered in a vinegar slutin befre being heat prcessed. Refrigeratr r freezer pickles can be prepared withut heat prcessing. Cucumbers and ther vegetables are packed in a strng vinegar and sugar slutin fr strage in the refrigeratr r freezer. Use high quality ingredients Vegetables and fruits Select fresh, firm, high quality vegetables and fruits fr pickling. Discard bruised, mldy r insect-damaged prduce. Grw r purchase varieties f cucumbers that are designed fr pickling. Pickling cucumbers suited fr Wiscnsin include Alibi, Bush Pickle, Calyps, Diamante, Eureka, Fancipak, Nrthern Pickling, and Hmemade Pickles. Using varieties f cucumbers designed fr pickling will yield a high quality prduct. Althugh pickling cucumbers make gd gherkin pickles at 1 t 2 inches, pickles are mre typically made frm cucumbers that are 3 t 5 inches lng. Yu can leave them whle, r slice them lengthwise int spears r crsswise int slices r chunks. When cucumbers grw lnger than 5 inches, they are best chpped and made int relish. Fresh-eating slicing varieties and burpless cucumbers can be used in relishes r fr quick prcess bread-and-butter pickles, but are nt suitable fr fermented pickles r fresh pack dill pickles. H O M E M A D E P I C K L E S & R E L I S H E S 3

6 Wax-cated cucumbers bught frm supermarkets are nt suitable fr pickling because f varietal qualities, and because the pickling slutin cannt penetrate the wax cating. Fr best quality, pickle fruits r vegetables within 24 hurs f harvest, r refrigerate fr n mre than a few days. This is particularly imprtant fr cucumbers because they deterirate rapidly, and if stred fr t lng will nt make a quality prduct. Just befre pickling, srt fruits and vegetables fr unifrm size accrding t recipe directins. Wash carefully, especially arund the stems. Sil trapped near the stem can be a surce f bacteria that can cause pickles t sften. Discard flating r damaged cucumbers, and fruits r vegetables that are ver-ripe r damaged. Remve all blssms, and cut a inch slice frm the blssm end f vegetables and discard. The blssms cntain enzymes that can cause sftening and result in an unacceptable prduct. Start with the right ingredients Select fresh, firm, high quality vegetables and fruits fr pickling. Varieties recmmended fr Wiscnsin can be fund in these publicatins, available frm yur cunty UW-Extensin ffice r Cperative Extensin Publicatins at the address n the back cver: Apple Cultivars fr Wiscnsin A2105 Grwing Pumpkins and Other Vine Crps in Wiscnsin A3688 Harvesting Vegetables frm the Hme Garden A2727 Hme Fruit Cultivars fr Nrthern Wiscnsin A2488 Hme Fruit Cultivars fr Suthern Wiscnsin A2582 Vegetable Cultivars and Planting Guide fr Wiscnsin Gardens A Wiscnsin Safe Fd Preservatin Series

7 Water Sftened water is recmmended fr making pickles and relishes. Hard water usually cntains lime calcium hydrxide that may: decrease acidity, resulting in an unsafe prduct, and cntain irn, magnesium r sulfur cmpunds that can cause disclratin r ff-flavrs. If yu use hard water, yu can remve sme f these minerals: Bil the water fr 15 minutes in a large kettle, then let the water stand in the kettle fr 24 hurs. After 24 hurs, pur ff the water carefully, leaving sediment in the kettle. Vinegar Use cmmercial vinegar that is standardized at a 5 percent acetic acid cntent. Use the type f vinegar the recipe calls fr, either white vinegar r cider vinegar. If the recipe des nt specify a particular vinegar, use any f the fllwing cmmercial vinegars f 5 percent acetic acid. Nte: Many grcery stres nw als stck 4 percent vinegar. This vinegar is nt apprved fr hme canning. Chse carefully. White vinegar has a mellw arma and tart acid flavr, and maintains the appearance f light-clred vegetables r fruits. Many recipes specify T prepare safe, high quality pickles, use sftened water, undiluted cmmercial white r cider vinegar, canning and pickling salt and whle spices. Never use hmemade vinegar in making pickles, r vinegar that has been diluted, unless specified in the recipe. Otherwise, an unsafe prduct may result. Firming agents such as calcium hydrxide (lime) and aluminum (alum) are nt necessary fr pickling and are n lnger recmmended. The use f lime in pickles may result in an unsafe prduct. Calcium chlride is used t firm cmmercial pickles. Tested recipes have nt been develped fr using calcium chlride in hme canned prducts. white vinegar t ensure unifrm flavr and attractive clr. Apple cider vinegar can be a gd chice fr many pickles. Its mellw, fruity taste blends well with ther flavrs. But cider vinegar darkens mst vegetables and fruits. Apple cider flavred distilled vinegar lks and tastes like apple cider vinegar, but is made by adding apple cider flavring t white distilled vinegar. Use this as yu wuld use apple cider vinegar. H O M E M A D E P I C K L E S & R E L I S H E S 5

8 D nt dilute vinegar unless the recipe specifies. An unsafe prduct may result. If yu want a less sur prduct, add sugar rather than using less vinegar. Vinegar als lses strength as yu bil it, s fllw recipe instructins precisely. D nt use hmemade vinegar in making pickles. The acetic acid cntent f hmemade vinegar is highly variable and may be t lw t ensure safety. Vinegar may naturally cntain sediment in the bttm f the bttle. Yu can remve the sediment by straining the vinegar thrugh duble layers f cheeseclth. Avid using a metal strainer, as it may darken the vinegar. Salt Canning and pickling salt pure granulated salt is recmmended fr use in all kinds f pickles. This salt des nt cntain anti-caking agents r idine, and is available in mst supermarkets. Recipes in this bklet call fr canning and pickling salt. Never alter salt cncentratins in fermented pickles. Prper fermentatin depends n crrect prprtins f salt and ther ingredients. Ksher pure flaked salt requires special care if used fr pickling. Flaked salt weighs less per vlume than canning and pickling salt, s yu need abut 50 percent mre cups f flaked salt equals abut 1 cup f canning and pickling salt. If yu use ksher salt fr fermented pickles, yu must weigh ut the prper amunt. Weigh ut unces (220 grams) f flaked salt, and yu will have the equivalent f 1 cup f canning and pickling salt. Ksher salt is mre expensive than canning and pickling salt, and may be harder t find. Dairy salt used in making cheese can als be used in making pickles, since it is pure salt. Fr best accuracy, weigh ut unces (220 grams) f dairy salt per cup f salt in a recipe. N ther adjustments in the recipe are necessary. Reduced-sdium ( light ) salts may be used in fresh pack r quick prcess pickles nly, but may change the flavr. Fr best results, use tested recipes designed t be lwer in sdium. 6 Wiscnsin Safe Fd Preservatin Series

9 Use the right amunt f salt Recipes in this publicatin call fr canning and pickling salt. If yu use ther pure salt such as ksher salt r dairy salt fr making fermented pickles, weigh salt t equal each cup f canning and pickling salt. Fr the same weight, measures will vary (see chart belw). Plain r idized table salt, sea salt, reduced-sdium salts and salt substitutes may be used fr making fresh pack r quick prcess pickles, but may nt yield a quality prduct. Ice cream salt, rck salt and slar salt are nt cnsidered fd-grade and shuld nt be used fr pickling. Plain table salt, idized table salt and sea salt are nt recmmended fr pickling. Table salt cntains anticaking ingredients that make the pickling slutin cludy and leave sediment at the bttm f the jar. Idine may als darken pickles, in additin t prducing a cludy brine. If yu find yu must use table salt, sea salt r salt substitutes fr pickling, use these nly fr fresh pack r quick prcess pickles. Avid using these fr fermented pickles. The ptassium chlride in salt substitutes cannt substitute fr sdium chlride in the brines fr fermented pickles. Ice cream salt, rck salt and slar salt shuld nt be used fr pickling. These salts are nt cnsidered fdgrade, and cntain impurities that can cause disclratin r ther defects in pickled prducts. Weigh salt fr best accuracy Type f salt Weight equivalent Measure Canning and pickling salt (Mrtn )* z. (220 g.) 1 cup Ksher flaked salt (Diamnd Crystal )* z. (220 g.) cups * Reference t prducts is nt intended t endrse them, nr t exclude thers that may be similar. If yu use these prducts, fllw the manufacturer s current label directins. z. = unce g. = gram H O M E M A D E P I C K L E S & R E L I S H E S 7

10 Sugar Either white granulated sugar r brwn sugar can be used in pickle recipes, depending n yur preference and the prduct clr yu desire. Sme hney culd be used in making the sweet-sur syrup fr fruit pickles. But substitute sparingly t much hney can mask fruit flavr. Sugar substitutes (artificial sweeteners) are nt recmmended in pickling because the heat prcessing required may cause a bitter flavr. Spices, garlic and dill Mst pickle recipes call fr whle spices fr fresher and mre cncentrated flavr than grund spices. Spices deterirate and lse their pungency in heat and humidity. Stre any unused spices in an airtight cntainer in a cl place. T keep spices frm disclring pickles, tie them in a cheeseclth bag befre adding t the pickling slutin. After simmering in the pickling slutin, remve the spice bag. Garlic shuld be mature and free frm dark spts r disclratin. Separate the bulb int clves. Tap each clve with a knife t easily lsen and peel ff the thin papery skin. Dill heads fresh green-seeded heads f the dill plant are best fr making dill pickles. If dill is ready befre cucumbers are in seasn, stre it in the freezer as fllws: Cut fresh dill heads, wash if needed, shake ff excess misture, and allw t air dry fr an hur. Place dill heads in a heavy fdgrade plastic bag, seal, label and freeze. Yu can als hld early dill by placing freshly washed heads in a large clean jar and cvering the heads with undiluted cmmercial white r cider vinegar (5 percent acetic acid). Cver the jar and keep it in a cl place until yu are ready t make dill pickles. Use the dill-flavred vinegar with the dill heads as yu make fresh pack dill pickles later n. Fresh dill leaves, dried leaves (dill weed) r dried dill seeds can be used if fresh dill heads are nt available. Try this substitutin: 1 tablespn f dried dill seed r weed equals abut ne fresh dill head. 8 Wiscnsin Safe Fd Preservatin Series

11 Grape leaves Grape leaves have histrically been used in fermented pickles. Peple fund that if they placed grape leaves in the crck r brine during fermentatin, cucumbers were less likely t sften. Researchers later discvered that grape leaves cntain varying amunts f a natural inhibitr that reduces the effect f a sftening enzyme fund n mldy cucumber blssms. If yu remve the blssm end befre saking cucumbers in brine, yu d nt need t use grape leaves as a firming agent. Gently wash cucumbers and then trim a thin slice ( 1 16 inch) frm the blssm end and discard. Firming agents If yu use freshly picked cucumbers, fllw an up-t-date, tested recipe, and heat prcess pickles fr the crrect length f time. Pickles will turn ut crisp and yu wn t need t add firming agents. A recmmended methd fr making crisp pickles is t sak cucumbers in ice water fr 4 t 5 hurs befre pickling. Use f a firming agent is nt recmmended. These are mentined here nly t describe the cnditins under which they may be safely used. Mst firming agents prvide calcium, which cmbines with natural pectin in vegetables and fruit t frm calcium pectate, giving the pickles a firmer texture. Fd grade calcium chlride is used cmmercially t firm pickles. It is available at sme hme canning supply stres. Use at a rate f n mre than: 1 teaspn per galln f pickling slutin in fresh pack pickles. 1 teaspn per galln f brine in fermented pickles. Tested recipes using calcium chlride are nt currently available t hme canners. Calcium hydrxide als called pickling lime r slaked lime is available at sme supermarkets r thrugh hme and garden catalgs. D nt use agricultural r burnt lime; this is nt fd-grade. Fd-grade pickling lime can be safely used nly if yu fllw each f these three rules: 1. Lime is used as a lime-water slutin as an initial sak fr fresh cucumbers 12 t 24 hurs befre pickling them. It must nt be added t the final brine r pickling slutin. H O M E M A D E P I C K L E S & R E L I S H E S 9

12 2. Lime is added at a rate f n mre than 2 tablespns per galln f water in the saking slutin. 3. Excess lime absrbed by cucumbers is remved by rinsing. T remve excess lime, drain the lime-water slutin, rinse and then cver the cucumbers in fresh water. Sak in water fr 1 hur. Repeat rinsing and saking tw mre times. Cautin: T make safe pickles, excess lime absrbed by cucumbers must be rinsed ff thrughly after saking. D nt add lime t the pickling slutin; use nly as an initial sak. Lime des nt disslve well in water, and may be slightly caustic (sting). Handle with care. Avid inhaling lime dust while mixing the lime-water slutin. Keep ut f reach f children. Aluminum, fund in alum, als cmbines with natural pectin t firm the pickles texture. While alum has lng been used in hme pickle making, it can give pickles an bjectinable bitter r astringent flavr. Alum is nt recmmended and is nt included in the recipes in this bulletin. If yu chse t use alum, use it nly fr fermented cucumbers. Alum des nt wrk with fresh pack r quick prcess pickles. Equipment fr fermented r crck pickles Cntainer fr brining pickles Use a clean cntainer, usually 2 t 5 gallns in size. Any f the fllwing wuld be an apprpriate cntainer: Crck r stne jar free f chips and with a gd glaze n the interir surface. Heavy fd-grade plastic cntainer in which fd prducts were riginally packed, including plastic ice cream buckets and pails If yu are nt sure whether a plastic cntainer is safe fr fd, read its label r cntact the manufacturer. Anther ptin is t line the questinable cntainer with several thicknesses f fd-grade plastic bags. Stainless steel r glass cntainer D nt use cpper, brass, galvanized steel r irn cntainers r utensils. These metals react with acids r salt, disclring pickles r frming dangerus cmpunds. Cver and weight A large glass r china plate that will fit inside the cntainer is suitable fr hlding vegetables beneath the brine. Weigh it dwn by placing a sealed, waterfilled jar n tp f the plate. The vegetables shuld be cvered by 1 t 2 inches f brine. 10 Wiscnsin Safe Fd Preservatin Series

13 Anther methd fr sealing a crck is t fill a heavy-duty fd-grade plastic bag with 2 t 3 inches f brine, seal the bag, and place it n the tp f the crck, allwing it t cmpletely cver the surface f the brine. Filling the bag with brine is a precautin, in case the bags are accidentally punctured. Cautin: D nt use plastic garbage bags fr fd strage. The chemicals used t manufacture nn-fd-grade plastic cntainers and bags may nt be safe fr fd. Equipment fr all pickles Cntainer fr heating pickling slutin Use a large stainless steel, aluminum r unchipped enamelware pan r kettle fr heating the pickling slutin. D nt use cpper, brass, galvanized steel r irn cntainers r utensils. These metals react with acids r salt, disclring pickles r frming dangerus cmpunds. Measuring equipment Use standard cup and spn measures fr all liquid r dry ingredients. Kitchen scales are needed if recipes specify quantities f ingredients by weight, r if yu substitute ksher flaked salt fr canning and pickling salt. Canning jars and lids Standard hme canning jars are recmmended fr pickled prducts. Hwever, because the prcessing time fr pickles is shrt, glass jars used t pack cmmercial prducts such as maynnaise can be used but nly if standard tw-piece canning lids fit their threaded rims. D nt reuse jars frm cmmercial fd prducts that are designed fr ne-time use, such as peanut butter, jelly, canned vegetables r pickles. Mst recipes call fr pint r quart jars. Use nly the size jar specified in each recipe. Safe prcessing times may nt have been calculated fr larger jars. If yu use pint jars, prcess them as if they were quarts. Lids Use new tw-piece vacuum seal lids, cnsisting f a flat metal lid with sealing cmpund and a reusable metal screw band. Pretreat lids as the package directs. Cautin: Prcelain-lined zinc caps and rubber rings have nt been made fr years, and are nt recmmended. Biling water canner A biling water canner is a large kettle with a tight-fitting cver and a rack t keep jars frm resting n the bttm. The canner shuld be deep enugh fr water t cver the tps f the jars by 1 r 2 inches withut biling ver. The diameter f the canner shuld be n mre than 4 inches wider than the diameter f yur stve s burner H O M E M A D E P I C K L E S & R E L I S H E S 11

14 t ensure prper heat treatment fr all jars. D nt use a large wash kettle that fits ver tw burners because the middle jars may nt get enugh heat. A deep pressure canner can be used as a biling water canner. Just be sure the canner is deep enugh t allw fr 1 t 2 inches f briskly biling water abve the jar lids. Fill the pressure canner with ht water, add jars and enugh water t cver them by 1 t 2 inches, and place the lid n the canner. But d nt lck the lid in place, and leave the petcck pen r weighted pressure cntrl ff. Other equipment yu may need Candy r jelly thermmeter (if yu pasteurize pickles), bwls, mixing spns, timer, jar-filling supplies (funnel, ladle, rubber spatula, lid and jar lifters), pt hlders, wire rack, labeling supplies. Sterilizing jars If the recipe calls fr a shrt prcessing time less than 10 minutes wash jars in warm, sapy water, and rinse. Sterilize jars by biling fr 10 minutes. Keep ht until filled. Recipes fr refrigeratr pickles are nt heat prcessed, and jars must als be sterilized by biling fr 10 minutes befre filling. Prcessing in a biling water canner Except fr refrigeratr r freezer pickles, pickle prducts require heat treatment after jars are filled t btain a safe, high quality prduct. Heat prcessing seals jars and destrys harmful rganisms and enzymes that can cause spilage, sftening r ff-flavrs. Fr adequate heating, prcess in a biling water canner fr the crrect length f time. Fllw these steps fr prcessing pickles and relishes in a biling water canner: 1. Pretreat tw-piece lids as the package directs. 2. Thrughly wash and rinse jars. Keep them ht until yu fill them. If yu have a dishwasher, run them thrugh a cmplete cycle and keep them ht in the dishwasher. 3. Pack ht jars with vegetables r fruit. Fill ne jar at a time with the pickle prduct with raw cucumber fr fresh pack dills, r with a heated pickle prduct. D nt pack t tightly. Immediately fill the jar with a biling ht pickling slutin, leaving the prper amunt f headspace between the tp f the liquid and the tp f the jar (see illustratin n page 14).When canning pickles and relishes, mst recipes call fr 1 2-inch headspace. 12 Wiscnsin Safe Fd Preservatin Series

15 4. Remve air bubbles by sliding a rubber spatula r bubble freer between the fd and the sides f the jar in several places. Add ht brine r pickling slutin as needed t adjust headspace t recmmended level.wipe jar rims with a clean, damp clth r twel. Place the lid n the jar. Screw the metal band n firmly, but nt t tightly. 5. Place filled jars in a biling water canner that has sufficient very ht water (140 t 170 F) in it t cver the jars and lids by at least 1 inch. Add biling water carefully arund jars if needed t bring the water level in the canner t 1 t 2 inches abve the jar lids. D nt pur biling water directly n jar lids. 6. Put the cver n the canner. When the water returns t a full rlling bil, start cunting the prcessing time. Add 5 minutes prcessing time fr Wiscnsin elevatins abve 1,000 feet. 7. When the prcessing time is cmplete, carefully remve jars frm the canner, withut tilting, and place them upright n a rack r cunter. D nt cver the jars during cling. D nt retighten the bands n tw-piece lids, even thugh they may be lse. If liquid has biled ut during prcessing, d nt remve the lid t add mre. As the jars cl, the lids will snap dwn in the center. 8. When jars have cled, test fr seal. Lid tps shuld be depressed and remain that way, and will ring when tapped with a spn. After 24 hurs r when jars are cl, yu can carefully remve the screw bands.wash and dry the jar lids and threads. Stre jars withut screw bands in a cl, dry place ut f direct sunlight fr up t 1 year. Elevatin map Remember t adjust fr elevatin abve sea level when prcessing pickles and relishes. Cnsult the elevatin map, r call yur cunty Land Infrmatin ffice (listed under cunty gvernment in yur phne bk). If yu share recipes with friends and relatives, be sure t include adjustments fr changes in elevatin. Elevatin abve 1,000 feet Elevatin belw 1,000 feet H O M E M A D E P I C K L E S & R E L I S H E S 13

16 When jars fail t seal If any jars fail t seal, refrigerate the jars and cnsume the pickles r relish within 1 week. Yu can als reprcess pickles and relishes within 24 hurs: Remve the cntents f the jars. Reheat the pickling slutin r brine t biling. Repack int clean, ht jars leaving prper headspace, remve bubbles, wipe jar rims clean and cap with new pretreated lids. Prcess in a biling water canner fr the full length f time. Headspace Alternative lw-temperature pasteurizatin prcess Lw-temperature pasteurizatin can prduce a better pickle texture, but must be dne very carefully t avid spilage and is nly acceptable fr certain recipes. Fill jars with rm temperature pickles. Pur 165 t 180 F liquid ver the prduct, leaving the apprpriate headspace. Remve bubbles with a rubber spatula.wipe the jars clean and adjust lids. Prcess at 180 F fr 30 minutes. Be sure t use a thermmeter. Cautin: Use this prcess nly when a recipe indicates (see sweet pickle recipes, pages 22-27). lid headspace level f liquid Reprinted with permissin frm Cmplete Guide t Hme Canning. Agriculture Infrmatin Bulletin N. 539 (Washingtn, D.C.: U.S. Department f Agriculture), 1994: 14 Wiscnsin Safe Fd Preservatin Series

17 Pickle recipes Hundreds f pickle recipes can be fund in ckbks and reference bks published by canning equipment makers but nt all are tested t ensure safety. The recipes in this publicatin are tested t ensure bth safety and quality. Fllw recipes precisely, adding the prper prprtins f ingredients, and prcessing the final prduct fr the crrect length f time. In many cases, yu can make slight adjustments in spices. But be sure t keep prprtins f vegetables r fruit, vinegar and water unchanged, and preparatin steps intact. Fr fermented pickles, yu must als add the exact prprtin f salt called fr in each recipe. Fllw heat prcessing instructins accurately t prduce safe, high quality pickles. Fllw the steps n pages fr safe prcessing. Fermented r crck pickles Fermented pickles like Grandma used t make in a crck use beneficial bacteria naturally present t cnvert cucumbers int pickles. Beneficial r gd bacteria prduce the acid that gives these pickles their familiar taste and als preserve them s they can be prcessed and stred in a jar fr up t 1 year. Cucumbers r ther vegetables are fermented in a salt brine fr several weeks t prepare these pickles. D nt alter the amunt f salt in fermented pickles. Salt cncentratin is very imprtant in fermentatin. T little salt will cause micrbes t grw and allw spilage t ccur. T much salt will slw the grwth f desirable lactic acidprducing bacteria. Accurately measure salt and water fr pickle brine. If yu substitute ksher flaked r dairy salt fr canning and pickling salt, weigh ut salt t make sure yu have substituted the crrect amunt: 1 cup canning and pickling salt weighs unces (220 grams). See Weigh salt fr best accuracy chart n page 7. H O M E M A D E P I C K L E S & R E L I S H E S 15

18 The chart n the next page lists the prprtins f canning and pickling salt and water required fr varius brine strengths. When cucumbers are placed in brine, they lse water and weight and becme smewhat flexible r rubbery. As cucumbers sak in the brine, they gradually absrb salt and becme firm, crisp and tender. Mre salt is added during brining t keep the brine strng enugh. Prperly fermented cucumbers will break when yu bend them, and may gain weight as they absrb salt water. They will absrb sugar, vinegar and flavrings mre readily than will fresh cucumbers. The clr inside cured cucumbers is a unifrm translucent live-green, in cntrast with paque white fresh cucumber flesh. During fermentatin, cucumbers must be kept beneath the surface f the brine. A plate weighed dwn with a water-filled jar r a heavy-duty fd-grade plastic bag filled with brine can keep the vegetables submerged. Cmplete curing will take frm 4 t 8 weeks, depending n the temperature during fermentatin. Gd quality pickles may be prduced when the crck is stred between 70 and 75 F. Temperatures f 55 t 65 F are als acceptable, but fermentatin will take lnger. Avid temperatures abve 80 F, because pickles will becme sft and may spil. After fermentatin is cmplete, pickles shuld be heat prcessed in a biling water canner. Canned fermented pickles can be stred n the shelf fr up t 1 year. 16 Wiscnsin Safe Fd Preservatin Series

19 The recipes in this bulletin call fr canning and pickling salt. If yu substitute ksher flaked salt, fr best accuracy weigh unces (220 grams) ksher salt per cup f canning and pickling salt. Fr fresh pack r quick prcess pickles nly, yu may use plain r idized table salt, sea salt, reduced-sdium salt r salt substitutes. But using these may nt yield a quality prduct. Ice cream salt, rck salt and slar salt shuld nt be used in any pickle recipe. These salts are nt cnsidered fd-grade, and may be unsafe t use. Nte: g. = gram lb. = pund z. = unce tbsp. = tablespn tsp. = teaspn 1 quart = 2 pints = 4 cups Brines fr fermented pickles Brine strength Prprtin f % salt salt and water Use 5% 3 4 cup (5.8 z. r 164 g.) Shrt-term brining f salt per galln f water cucumbers, green tmates, green snap beans 10% cups (11.6 z. r 329 g.) Starting cncentratin salt per galln f water fr brining cucumbers and cauliflwer 15% cups (19.2 z. r 544 g.) Final brine strength fr salt per galln f water cucumbers and cauliflwer H O M E M A D E P I C K L E S & R E L I S H E S 17

20 Dill pickles 4 lbs. pickling cucumbers, 3 t 6 inches lng 4 t 5 heads fresh r dry dill weed, r 2 tbsp. dill seed 1 2 cup canning and pickling salt 1 4 cup vinegar (5% acetic acid) 8 cups water F E R M E N T E D P I C K L E R E C I P E One r mre f the fllwing: 2 tsp. whle mixed pickling spice (ptinal) 2 garlic clves, peeled (ptinal) 2 dried red peppers (ptinal) 1. Wash cucumbers, and drain n a rack r wipe dry. Handle gently t avid bruising. Trim 1 16 inch frm the blssm end and discard. But leave 1 4-inch stem attached. Place half f dill and spices n the bttm f a clean crck r a cntainer f glass r fd-grade plastic. Add cucumbers, remaining dill, and spices. 2. Mix the vinegar and water tgether. Add salt and stir t disslve. Pur the vinegar and salt mixture ver cucumbers. 3. Cver with a heavy plate r lid that fits inside the crck r cntainer. 4. Use a weight t hld the plate dwn and keep the cucumbers under the brine. Cver the crck lsely with a clean clth. Keep pickles at rm temperature (70 t 75 F). Temperatures f 55 t 65 F are acceptable, but then fermentatin will take 5 t 6 weeks. Avid temperatures abve 80 F, r pickles will becme t sft during fermentatin. D nt stir pickles arund in the cntainer, but be sure they are cmpletely cvered with brine. If necessary, make mre brine using the riginal prprtins. Remve scum daily. Mst scum can be avided if yu use a brine-filled bag t seal the crck. See page 16. Cautin: If the pickles becme sft r slimy, r develp a disagreeable dr, discard them. 5. In abut 3 weeks, the cucumbers will have becme live green and shuld have a desirable flavr. 6. Once the fermentatin is cmplete, heat prcess pickles fr strage. T prcess fermented dill pickles, drain the pickles, cllecting the fermentatin brine. Strain the fermentatin brine thrugh a duble layer f cheeseclth r paper cffee filters int a large pan. Heat t biling, and simmer fr 5 minutes. 18 Wiscnsin Safe Fd Preservatin Series

21 F E R M E N T E D P I C K L E R E C I P E Sme peple dislike the flavr and cludiness f the fermentatin brine, and prefer t prepare fresh brine fr canning. T make fresh brine: Add 1 2 cup salt and 1 quart vinegar (5% acetic acid) t 1 galln water. Heat t biling, and simmer fr 5 minutes. 7. Pack the fermented pickles and sme f the dill int clean, ht quart jars. D nt pack t tightly. Add a fresh garlic clve t each jar, if desired. Cver with ht brine, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. 8. Cap jars with pretreated lids. Adjust lids. 9. Prcess in a biling water canner: 10 minutes fr pints, 15 minutes fr quarts.* Nte: This recipe requires abut 3 weeks fr the cucumbers t ferment when the crck is stred at 70 t 75 F. Yield: 9 t 10 quarts *Adjust time fr elevatin; see map n page 13. Make Yur Own Sauerkraut (B2087) is available frm yur cunty UW-Extensin ffice r Cperative Extensin Publicatins (learningstre.uwex.edu). H O M E M A D E P I C K L E S & R E L I S H E S 19

22 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Bread-and-butter pickle slices 6 lbs. pickling cucumbers, 4 t 5 inches lng, r slender zucchini r yellw squash (1 t inches in diameter) 8 cups nins (abut 3 punds), peeled and thinly sliced 1 2 cup canning and pickling salt Crushed r cubed ice 1 cup pickling lime (ptinal, see directins fr firmer pickles) Pickling slutin: cups sugar 4 cups vinegar (5% acetic acid) 2 tbsp. mustard seed tbsp. celery seed 1 tbsp. grund mustard 1. Wash cucumbers r squash carefully. Trim 1 16 inch frm the blssm end and discard. Cut int 3 16-inch slices. Cmbine cucumbers r squash and sliced nins in a large bwl. Add salt. Cver with 2 inches crushed r cubed ice. Refrigerate 3 t 4 hurs, adding mre ice as needed. Drain. *Adjust time fr elevatin; see map n page 13. Or: Fr firmer pickles: Wash cucumbers r squash carefully. Trim 1 16 inch frm the blssm end and discard. Cut int 3 16-inch slices. Mix 1 cup pickling lime, 1 2 cup salt and 1 galln water in a 2- t 3-galln crck, glass r enamelware cntainer. Cautin: Avid inhaling lime dust while mixing the lime-water slutin. Cver and sak cucumbers in lime-water slutin fr 12 t 24 hurs, stirring ccasinally. Remve cucumbers frm lime slutin, rinse well and resak 1 hur in fresh cld water. Repeat the rinsing and saking step tw mre times. Rinse and drain. Handle carefully, as slices will be brittle. Drain well. 2. Prepare pickling slutin by cmbining sugar, vinegar and spices in a large kettle. Bring t a bil, and bil 10 minutes. Add well-drained cucumbers (r squash) and nins, and slwly reheat t a bil. 3. Fill clean, ht pint r quart jars with slices and pickling slutin, leaving 1 2- inch headspace. Remve bubbles with a rubber spatula.wipe jar rims with a clean, damp clth. 4. Cap jars with pretreated lids. Adjust lids. 5. Prcess in a biling water canner: 10 minutes fr pints r quarts.* Nte: After prcessing and cling, stre jars fr 4 t 5 weeks t develp ideal flavr. Yield: 7 t 8 pints 20 Wiscnsin Safe Fd Preservatin Series

23 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Dill pickles, quick prcess 8 lbs. pickling cucumbers, 3 t 5 inches lng 2 gallns water 3 4 cups canning and pickling salt Pickling slutin: quarts vinegar (5% acetic acid) 1 2 cup canning and pickling salt 1 4 cup sugar 2 quarts water 2 tbsp. whle mixed pickling spice 3 t 4 tbsp. whle mustard seed (1 tsp. per pint jar) 10 t 12 fresh dill heads, washed (1 1 2 heads per pint jar), r 1 tbsp. dill seed r dill weed per pint jar 1 r 2 garlic clves per jar, peeled (ptinal) 1. Wash cucumbers carefully. Trim 1 16 inch frm the blssm end and discard. But leave 1 4-inch stem attached. 2. Prepare brine by disslving 3 4 cups salt in 2 gallns water. Pur ver cucumbers, cver and let stand 12 hurs. Drain. 3. Prepare pickling slutin f vinegar, 1 2 cup salt, sugar and 2 quarts water in a large saucepan. Add mixed pickling spices tied in a clean cheeseclth bag. Heat t biling. Remve the spice bag. 4. Pack cucumbers int clean, ht pint r quart jars, leaving 1 2-inch headspace. If desired, add 1 teaspn mustard seed, fresh dill heads and 1 r 2 garlic clves per jar. Cver cucumbers with ht pickling slutin, leaving 1 2- inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. 5. Cap jars with pretreated lids. Adjust lids. 6. Prcess in a biling water canner: 10 minutes fr pints, 15 minutes fr quarts.* Yield: 7 t 9 pints H O M E M A D E P I C K L E S & R E L I S H E S 21

24 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Dill pickles, reduced sdium 4 lbs. pickling cucumbers, 3 t 5 inches lng 6 cups vinegar (5% acetic acid) 6 cups sugar 2 tbsp. canning and pickling salt tsp. celery seed tsp. mustard seed 2 large nins, peeled and thinly sliced 8 fresh dill heads 1. Wash cucumbers carefully. Trim 1 16 inch frm the blssm end and discard. Cut cucumbers int 1 4-inch slices. 2. Cmbine vinegar, sugar, salt, celery seeds and mustard seeds in a large saucepan. Bring mixture t a bil. 3. Place 2 slices nin and 1 2 dill head n the bttm f each clean, ht pint jar. Fill jars with cucumber slices, leaving 1 2-inch headspace. Add 1 slice nin and 1 2 dill head n tp. Pur ht pickling slutin ver cucumber slices, leaving 1 4-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. 4. Cap jars with pretreated lids. Adjust lids. 5. Prcess in a biling water canner: 15 minutes fr pints.* Yield: 8 pints Quick sweet pickles 1 galln pickling cucumbers, 3 t 4 inches lng (abut 8 lbs.) 1 3 cup canning and pickling salt Crushed r cubed ice 1 cup pickling lime (ptinal, fr firmer pickles see variatin, next page) Pickling slutin: cups sugar cups vinegar (5% acetic acid) 2 tsp. celery seed 1 tbsp. whle allspice 2 tbsp. mustard seed 1. Gently wash cucumbers. Trim 1 16 inch frm the blssm and discard. But leave 1 4-inch stem attached. Slice cucumbers, r cut int strips. 2. Place cucumbers in a bwl and sprinkle with 1 3 cup salt. Cver with 2 inches f cubed r crushed ice. Refrigerate 3 t 4 hurs. Add mre ice as needed. Drain well. 3. Cmbine sugar, vinegar, celery seed, allspice and mustard seed in a 6-quart kettle t make the pickling slutin. Heat t a bil. *Adjust time fr elevatin; see map n page Wiscnsin Safe Fd Preservatin Series

25 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S 4. Ht pack Add cucumbers t pickling slutin and heat slwly until vinegar slutin returns t a bil. Stir ccasinally t make sure the mixture heats evenly. Fill ht, sterilized pint r quart jars (see page 12) with cucumber slices r strips, leaving 1 2- inch headspace. Cver with biling ht pickling slutin, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. Cap jars with pretreated lids. Adjust lids. Prcess in a biling water canner: 5 minutes fr pints r quarts.* Or: Raw pack Fill clean, ht pint r quart jars with drained cucumber slices r strips, leaving 1 2-inch headspace. Cver with biling ht pickling slutin, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. Cap jars with pretreated lids. Adjust lids. Prcess in a biling water canner: 10 minutes fr pints, 15 minutes fr quarts.* Or use lw-temperature pasteurizatin (see page 14). Nte: After prcessing and cling, stre jars fr 4 r 5 weeks t develp full flavr. Variatin fr firmer pickles: Wash cucumbers. Trim 1 16 inch frm the blssm end and discard. But leave 1 4- inch stem attached. Cut cucumbers int slices r strips. Mix 1 cup pickling lime and 1 3 cup salt in 1 galln water in a 2- t 3-galln crck r enamelware cntainer. Cautin: Avid inhaling lime dust while mixing the lime-water slutin. Sak cucumber slices r strips in lime water slutin fr 12 t 24 hurs, stirring ccasinally. Remve frm lime slutin. Rinse, and sak fr 1 hur in fresh cld water. Repeat the rinsing and resaking tw mre times. Handle carefully, because slices r strips will be brittle. Drain well. Pack jars and prcess as directed fr ht r raw pack. Yield: 7 t 9 pints H O M E M A D E P I C K L E S & R E L I S H E S 23

26 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Sweet 4-day gherkins r chunk pickles 5 quarts whle small cucumbers, t 3 inches lng (7 lbs.) r medium cucumbers (7 t 8 lbs.) 1 2 cup canning and pickling salt Pickling slutin: 8 cups sugar 6 cups vinegar (5% acetic acid) 3 4 tsp. turmeric 2 tsp. celery seed 2 tbsp. whle mixed pickling spice 2 sticks cinnamn Day 1 Mrning: Wash cucumbers thrughly and remve all blssms; drain. Trim 1 16 inch frm the blssm end and discard. But leave 1 4-inch stem attached. Place cucumbers in a large cntainer and add biling water t cver. Let stand, cvered, at rm temperature (65 t 75 F). Afternn (6 t 8 hurs later): Drain cucumbers and return t cntainer. Sprinkle with 1 4 cup salt and cver with fresh biling water. Let stand, cvered, at rm temperature. Day 2 Afternn: Drain cucumbers and return t cntainer. Sprinkle with 1 4 cup salt and cver with fresh biling water. Let stand, cvered, at rm temperature. Day 3 Mrning: Drain. Fr gherkins (small cucumbers), prick cucumbers in several places with a table frk. Cut medium cucumbers in chunks r slices 1 2-inch thick. Return whle cucumbers r slices t cntainer. Make pickling slutin f 3 cups sugar and 3 cups vinegar. Add turmeric and ther spices. Heat t biling and pur ver cucumbers. Cucumbers may be nly partially cvered at this pint. Afternn (6 t 8 hurs later): Drain cucumbers, reserving pickling slutin. Return cucumbers t cntainer. Add 2 cups sugar and 2 cups vinegar t the reserved pickling slutin. Heat t a bil, and pur ver pickles. Day 4 Mrning: Drain cucumbers, reserving pickling slutin. Return cucumbers t cntainer. Add 2 cups sugar and 1 cup vinegar t the reserved pickling slutin. Heat t a bil, and pur ver pickles. Afternn (6 t 8 hurs later): Drain cucumbers, cllecting pickling slutin in a large saucepan. Add remaining 1 cup sugar t pickling slutin. Heat t a bil. Pack cucumbers int clean, ht pint jars and cver with biling pickling slutin, leaving 1 2-inch headspace. Wipe jar rims with a clean, damp clth. Cap jars with pretreated lids. Adjust lids. Prcess in a biling water canner: 5 minutes fr pints* r use lw-temperature pasteurizatin (see page 14). Yield: 9 t 10 pints 24 Wiscnsin Safe Fd Preservatin Series

27 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Sweet 14-day cucumber r cauliflwer pickles 4 t 6 quarts whle pickling cucumbers, 2 t 5 inches lng (4 lbs.) r fresh cauliflwer, separated int flwerets (4 lbs.) 3 4 cup canning and pickling salt, separated ( 1 4 cup n each f the 1st, 3rd and 5th days) Pickling slutin: 2 tsp. celery seed 2 tbsp. mixed pickling spices cups sugar 4 cups vinegar (5% acetic acid) Day 1 Wash cucumbers carefully. Trim 1 16 inch frm the blssm end and discard. But leave 1 4-inch stem attached. Wash cauliflwer well. Pack carefully washed whle cucumbers r cauliflwer flwerets int a suitable 1-galln cntainer. Add 1 4 cup salt t 2 quarts water and bring t a bil. Pur ver cucumbers r cauliflwer. Weigh dwn vegetables with a plate t keep them submerged, and cver the cntainer with a clean twel. Allw t stand fr 2 days at abut 70 F. Days 3 and 5 Drain ff brine and discard. Rinse vegetables. Remve any scum that has frmed. Scald the cntainer, cver, and dish r plate used t weigh dwn vegetables. Return vegetables t cntainer. Add 1 4 cup salt t 2 quarts fresh water in a saucepan. Bring t a bil. Pur ver vegetables. Replace cver and weight. Cver with a clean twel. Allw t stand fr 2 days at 70 F. Repeat. Day 7 Drain brine and discard. Rinse vegetables. Scald cntainers, cver and weight. Imprtant: Slice cucumbers nw, either lengthwise r crsswise, t prevent shriveling. Return vegetables t cntainer. Place celery seed and pickling spices in a small cheeseclth bag. Cmbine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring t a bil, and pur ht pickling slutin ver vegetables. Add cver and weight. Cver with a clean twel. cntinued, *Adjust time fr elevatin; see map n page 13. H O M E M A D E P I C K L E S & R E L I S H E S 25

28 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Days 8, 9, 10, 11, 12 and 13 Drain pickling slutin and spice bag and save. Add 1 2 cup sugar each day t drained pickling slutin, and bring t a bil in a saucepan. Remve vegetables frm cntainer and rinse. Scald cntainer, cver and weight daily. Return rinsed vegetables t cntainer, add biled pickling slutin, cver and weight. Cver with a clean twel. Day 14 Drain pickling slutin int a kettle, add 1 2 cup sugar, and bring t a bil. Discard spice bag. Pack vegetables int clean, ht pint r quart jars. Cver with biling pickling slutin, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. Cap jar with pretreated lids. Adjust lids. Prcess in a biling water canner: 5 minutes fr pints, 10 minutes fr quarts.* Or use lw-temperature pasteurizatin (see page 14). Yield: 8 t 10 pints *Adjust time fr elevatin; see map n page 13. Sweet pickle slices, reduced-sdium 4 lbs. (3- t 4-inch) pickling cucumbers Brining slutin: 1 qt. distilled white vinegar (5% acetic acid) 1 tbsp. canning r pickling salt 1 tbsp. mustard seed 1 2 cup sugar Canning syrup: cups distilled white vinegar (5% acetic acid) 3 cups sugar 1 tbsp. whle allspice tsp celery seed Wash cucumbers and cut 1 16 inch ff blssm end, and discard. Cut cucumbers int 1 4-inch slices. Cmbine all ingredients fr canning syrup in a saucepan and bring t biling. Keep syrup ht until used. In a large kettle, mix the ingredients fr the brining slutin. Add the cut cucumbers, cver, and simmer until the cucumbers change clr frm bright t dull green (abut 5 t 7 minutes). Drain the cucumber slices. Fill ht pint jars with cucumber slices, and cver with ht canning syrup leaving 1 2-inch headspace. Remve bubbles. Wipe jar rims and adjust lids. Prcess in a biling water canner 10 minutes fr pints.* Yield: Abut 4 t 5 pints 26 Wiscnsin Safe Fd Preservatin Series

29 F R E S H P A C K & Q U I C K P R O C E S S R E C I P E S Sweet pickle slices, n sugar added lbs. f pickling cucumbers, sliced, and biling water t cver 4 cups cider vinegar (5% acetic acid) 3 cups Splenda 1 tbsp. canning salt 1 cup water 1 tbsp. mustard seed 1 tbsp. whle allspice 1 tbsp. celery seed 4 ne-inch cinnamn sticks 1. Wash cucumbers. Slice 1 16 inch ff the blssm ends and discard. Slice cucumbers int 1 4-inch thick slices. Pur biling water ver the cucumber slices and let stand 5 t 10 minutes. Drain ff the ht water and pur cld water ver the cucumbers. Let cld water run cntinuusly ver the cucumber slices, r change water frequently until cucumbers are cled. Drain slices well. 2. Mix vinegar, 1 cup water, Splenda and all spices in a 10-quart Dutch ven r stckpt. Bring t a bil. Add drained cucumber slices carefully t the biling liquid. Return t a bil. 3. Place ne cinnamn stick in each jar, if desired. With a sltted spn, fill ht pickle slices int clean, ht pint jars, leaving 1 2-inch headspace. Cver with biling ht pickling brine, leaving 1 2- inch headspace. Remve air bubbles. Wipe jar rims and adjust lids. Prcess in a biling water canner 10 minutes fr pints.* Yield: Abut 4 r 5 pints H O M E M A D E P I C K L E S & R E L I S H E S 27

30 V E G E T A B L E P I C K L E R E C I P E S Artichke pickles 2 gallns Jerusalem artichkes Vinegar (5% acetic acid) t cver 2 cups canning salt 4 tbsp. turmeric 10 t 12 medium red peppers Pickling slutin: 1 galln vinegar (5% acetic acid) 13 cups (6 punds) sugar 1 2 cup pickling spice (tied in spice bag) 2 tbsp. turmeric 1. Scrub Jerusalem artichkes and cut int chunks. Pack in a fd grade plastic cntainer, crck r glass jar. Cver with vinegar. Add 2 cups salt and 4 tablespns f turmeric; mix. Sak 24 hurs. 2. Abut 30 minutes befre that time is up, prepare pickling slutin by cmbining 1 galln vinegar, sugar, pickling spice and 2 tablespns turmeric, in a large pan. Simmer fr 20 t 25 minutes. Remve spice bag. 3. Drain artichkes, discarding the liquid. Pack artichkes int ht pint jars, adding 1 medium red pepper t each jar. Be sure t leave 1 2-inch headspace. 4. Fill t within 1 2 inch frm the tp with ht pickling slutin. Remve air bubbles. Wipe jar rims and adjust lids. 5. Prcess in a biling water canner 10 minutes fr pints.* Yield: 10 r 12 pint jars Pickled asparagus 10 lbs. asparagus 6 large garlic clves cups water cups white distilled vinegar (5% acetic acid) 6 small ht peppers (ptinal) 1 2 cup canning salt 3 tsp. dill seed 1. Wash asparagus well, but gently, under running water. Cut stems frm the bttm t leave spears with tips that fit int the canning jar with a little less than 1 2-inch headspace. Place a peeled, washed, garlic clve at the bttm f each clean, ht pint r 12- unce jar, and tightly pack asparagus int jars with the blunt ends dwn. 1. In an 8-quart Dutch ven r saucept, cmbine water, vinegar, ht peppers (ptinal), salt and dill seed. Bring t a bil. Place ne ht pepper (if used) in each jar ver asparagus spears. Pur biling ht pickling brine ver spears, leaving 1 2-inch headspace. 3. Remve air bubbles. Wipe jar rims and adjust lids. 4. Prcess in a biling water canner 10 minutes fr 12-unce jars r pints.* Allw pickled asparagus t sit in prcessed jars fr 3 t 5 days befre cnsumptin fr best flavr develpment. Yield: 6 wide-muth pints *Adjust time fr elevatin; see map n page Wiscnsin Safe Fd Preservatin Series

31 Dilly beans 4 quarts whle green r wax beans (abut 4 lbs.) 8 fresh dill heads, r tsp. dill seed r dill weed per jar 8 garlic clves (ptinal) V E G E T A B L E P I C K L E R E C I P E S 1 4 tsp. cayenne pepper r 1 small dried ht pepper per jar (ptinal) Pickling slutin: 4 cups white vinegar (5% acetic acid) 4 cups water 1 2 cup canning and pickling salt 1. Wash pint canning jars. Keep ht until filled. 2. Wash beans thrughly, and drain. Cut int lengths t fit pint jars. 3. In each ht pint jar, place dill, garlic and pepper, if desired. Pack beans upright, leaving 1 2-inch headspace. 4. Prepare pickling slutin f vinegar, water and salt in a saucepan, and bring t a bil. Pur biling ht pickling slutin ver beans, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. 5. Cap jars with pretreated lids. Adjust lids. 6. Prcess in a biling water canner: 5 minutes fr pints.* Yield: 7 t 8 pints Pickled three-bean salad cups green r yellw beans, cut and blanched (see step 1) cups canned red kidney beans, drained 1 cup canned garbanz beans (chick peas), drained 1 2 cup nin, peeled and thinly sliced (1 medium nin) 1 2 cup celery, trimmed and thinly sliced (1 1 2 medium stalks) 1 2 cup green peppers, cred and sliced ( 1 2 medium pepper) Pickling slutin: 1 2 cup white vinegar (5% acetic acid) 1 4 cup bttled lemn juice 3 4 cup sugar cups water 1 4 cup cking il (ptinal) 1 2 tsp. canning and pickling salt 1. Wash fresh beans and snap ff ends. Cut r snap int 1- t 2-inch pieces. Blanch beans 3 minutes in biling water as fllws: Place beans in actively biling water. Cver and start timing the blanching prcess as sn as the water returns t a bil. After 3 minutes, transfer beans immediately t a pan f ice water and cl fr 3 minutes. Drain. cntinued, H O M E M A D E P I C K L E S & R E L I S H E S 29

32 V E G E T A B L E P I C K L E R E C I P E S Pickled three-bean salad cntinued 2. Rinse kidney and garbanz beans with cld tap water and drain again. Prepare and measure all ther vegetables. 3. Prepare pickling slutin f vinegar, lemn juice, sugar and water, and bring t a bil. Remve frm heat. Add il and salt and mix well. Add beans (fresh and canned), nins, celery and green pepper t pickling slutin, and bring t a simmer. 4. Cver and refrigerate 12 t 14 hurs, then heat t a bil. Fill clean, ht halfpint r pint jars with ht pickled bean salad, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula. Wipe jar rims with a clean, damp clth. 5. Cap jars with pretreated lids. Adjust lids. 6. Prcess in a biling water canner: 15 minutes fr pints r half-pints.* Yield: Abut 3 pints, r 5 t 6 half-pints *Adjust time fr elevatin; see map n page 13. Beet pickles 7 lbs. red beets (2 t inches in diameter), sliced, r whle baby beets (1 t inches in diameter) 4 t 6 nins (2 t inches diameter), peeled and thinly sliced (ptinal) Pickling slutin: 4 cups white vinegar (5% acetic acid) tsp. canning and pickling salt 2 cups water 2 cups sugar 12 whle clves 2 sticks cinnamn 1. Wash beets and trim ff tps, leaving 1 inch f stem and the rts intact (t prevent bleeding f clr). Ck unpeeled until skins can be slipped ff easily and beets are tender, abut 25 t 30 minutes. Cautin: Drain and discard liquid. 2. Cl beets. Trim ff rts and stems and slip ff skins. Cut int 1 4-inch slices r leave baby beets whle. Peel and thinly slice nins. 3. Cmbine vinegar, salt, water and sugar t make pickling slutin. Tie spices in a cheeseclth bag and add t pickling slutin. Bring t a bil; add beets and nins, and simmer 5 minutes mre. Remve spice bag. 3. Pack ht beets and nins int clean, ht pint jars. Pur biling ht pickling slutin ver beets, leaving 1 2-inch headspace. Remve bubbles with a rubber spatula.wipe jar rims with a clean, damp clth. 30 Wiscnsin Safe Fd Preservatin Series

33 4. Cap jars with pretreated lids. Adjust lids. 5. Prcess in a biling water canner: 30 minutes fr pints r quarts.* Yield: 7 t 8 pints V E G E T A B L E P I C K L E R E C I P E S Pickled beets, n sugar added 7 lbs. f 2- t inch diameter beets 4 t 6 nins (2- t inch diameter), if desired 6 cups vinegar (5% acetic acid) tsp. canning r pickling salt 2 cups Splenda 3 cups water 2 cinnamn sticks 12 whle clves 1. Trim ff beet tps, leaving 1 inch f stem and rts t prevent bleeding f clr. Wash thrughly. Srt fr size. Cver similar sizes tgether with biling water and ck until tender (abut 25 t 30 minutes). Cautin: Drain and discard liquid. 2. Cl beets. Trim ff rts and stems and slip ff skins. Slice int 1 4-inch slices. Peel, wash and thinly slice nins. 3. Cmbine vinegar, salt, Splenda, and fresh water in large Dutch ven. Tie cinnamn sticks and clves in cheeseclth bag and add t vinegar mixture. Bring t a bil. Add beets and nins. Simmer 5 minutes. Remve spice bag. 4. With a sltted spn, fill ht beets and nin slices int clean, ht pint jars, leaving 1 2-inch headspace. Cver with biling ht vinegar slutin, leaving 1 2-inch headspace. Remve air bubbles. Wipe jar rims and adjust lids. Prcess in a biling water canner 30 minutes fr pints.* Variatin: Pickled whle baby beets Fllw the directins abve but use beets that are n mre than 1 t inches in diameter. Pack whle after cking, trimming and peeling; d nt slice. Yield: Abut 8 pints H O M E M A D E P I C K L E S & R E L I S H E S 31