About Pickling Recipe
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Ingredients : About Pickling Recipe
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Although many vitamins and minerals are leached away in the process,
pickles remain popular as piquant side dishes and relishes long after more
efficient food preservation techniques such as refrigeration, freezing and
canning surplanted this pioneer mainstay as a primary food storage method.
Short Brine Pickling:
In this process the vegetables are soaked in brine 24 hours to draw out
moisture but they are not fermented. To keep, they must have boiling hot
vinegar poured over them which penetrates and preserves as well as
crisping them. The final step after jarring and sealing is a 15 minute
boiling water bath to kill any enzymes. If pickles show evidence of
fermentation after being stored away [bubbles or leakage] either discard
or immediately re-pickle.
Because of the acids involved use stoneware, pottery, glass and enamel or
stainless steel kettles. For stirring and transferring use a long handled
stainless or wooden slotted spoon. Make sure all equipment is clean and
grease free. Pickles should be stored in sterilized glass jars with glass
lids. For sterilizing techniques, refer to "About Jams, Jellies and
Preserves". [Posted by me last week]
Fruits and vegetables should be very fresh, in prime condition without
blemishes or bruises and scrubbed dirt free.
Garlic should be blanched 2 minutes before adding or removed before
jarring.
Spices should be whole not ground and in a removable spice bag.
Water should be low iron, low sulphur and soft. It can be softened with
up to 1 tablespoon calcium oxide [lime] per quart. If your water supply
is inadequate buy distilled water or collect rain water.
Salt should be additive free Pickling salt. Regular table salt will cloud
the liquid.
Vinegar should be 6% acetic acid. Use white distilled vinegar not cider,
wine or flavored vinegars.
Lime water or cherry and grape leaves in the liquid will make pickles
crisp. Use alum sparingly if at all and do not use the Copper Sulfate
called for in old fashioned recipes as it is mildly poisonous in excessive
amounts.
Pickles should be stored at least 6 weeks to achieve maximum flavor and
although they will keep for years should be consumed within one year as
the flavor will deteriorate over time.
This is based on extracts from the Joy of Cooking with amendments and
additions by Jim Weller.
Converted by MC_Buster.
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