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Pickle Basics

© Pier Jones

Pickles come in many different forms and varieties, and once you've mastered the basics, you will undoubtedly want to pursue some of the more unusual recipes you will come across! Pickles can be made from cucumbers, as we are all aware, or from almost any vegetable or fruit you have available to you. Making pickles is a great way to use up an overabundance of garden produce. For example, I make pickled cantaloupe every year, because our vines always produce more than we can eat. This year, I made eggplant pickles because I was overrun with the lovely purple globes.

First, let's cover some of the basic principles of successful pickle-making. Pickles are either brined (fermented in salt) or packed in vinegar - both methods aid in the preservation of the pickle. Brine is prepared using canning or pickling salt. Do not use table salt, which contains additives; these may result in a cloudy brine, or darken your pickles. The salt does double-duty, both making the pickles crispy, and acting as a preservative. (Not sure what a brined pickle is? Examples would be dill pickles or sauerkraut.) Sometimes you will come across a recipe which calls for alum or lime; these add crispness to the pickles. When water is called for in brined pickle recipes, be sure to use soft water, because the minerals present in hard water can also cloud the brine. Distilled water can be used in place of soft water. Vinegar used can be either cider or white distilled, depending on the recipe. Cider vinegar produces a more mellow flavor, while white vinegar is more acid and biting; white vinegar is generally called for when the color of the resulting pickle is important. Always be sure that you select a high-grade vinegar, with 5% acidity. And never decrease the amount of vinegar called for in a recipe, as this can prevent its preservative action. Most recipes will call for spices. You can buy prepared pickling spice, or make your own.

Equipment needed for pickling is about the same as for making jelly. Please refer to previous articles if this is your first exposure to canning. When pickling in vinegar, be sure to use a non-reactive pan such as glass, enamel, or stainless steel. When making fermented or brined pickles, I prefer to use a large crock or glass container. Pickles are processed in a boiling water bath, as were our jellies. And you must sterilize your jars and process your lids and rings as you do with any other canned product. Please follow all manufacturer's guidelines, found with the jars and lids when purchased.

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