Making Fresh-Pack Pickles

Copyright ©  2000  Regents of the University of Minnesota. All rights reserved.

The combination of acid, spices, and sugar with cucumbers creates the acidic food product known as pickles. A popular food, pickles are relatively easy to preserve. However, important steps must be followed to ensure safety and the desired quality of the final product. Before you begin the pickling process, you need to consider the type of pickles you will be making.

Kinds of Pickles
Pickle products are classified on the basis of ingredients used and the method of preparation. There are two general classes:

1. Fermented pickles or brined pickles undergo a curing process for several weeks in which fermentative bacteria produce acids necessary for the preservation process. These bacteria also generate flavor compounds which are associated with fermented pickles. Other vegetables may be fermented, such as using cabbage to produce sauerkraut. (Refer to Making Fermented Pickles and Sauerkraut, HE-FO-1091, for additional information.)
2. Fresh-pack or quick process pickles (i.e., whole cucumber dills, crosscut cucumber slices, bread-and-butter pickles) are made by the addition of an acid such as vinegar and not by the natural fermentation of the vegetable. The tart flavor of these easily prepared products is due to the acetic acid in vinegar.

Fruit pickles are also made using a fresh-pack or quick process. These are usually prepared from whole fruits or smaller pieces and simmered in a spicy, sweet-sour syrup. Fruits such as peaches, pears, and watermelon rind may be used.

Other examples of pickle products are relishes. These are prepared from fruits and vegetables which are chopped, acidified, seasoned, and then heated to desired consistency.

Safety Precautions

Control of Acidity
Whether fresh-pack/quick process or fermented, both types of pickles require sufficient acidity to prevent the growth of Clostridium botulinum and possible toxin production. Refer to the Food Acidity and Processing Methods section of the publication, Safe Home Canning of Fruits, Vegetables and Meats, HE-BU-0516, for a more detailed explanation.

With fresh-pack or quick process pickles, the following are critical actions for safety:

• Do not alter vinegar, produce, or water proportions. Never use a vinegar with unknown acidity.
• Use only methods with tested proportions of ingredients that are recommended by USDA, Minnesota or other state extension services, home canning equipment manufacturers, or other reputable sources.
• Ensure a uniform and adequate level of acid throughout the product using accurate measuring and thorough mixing of ingredients

Heat Processing
Yeast and molds are common spoilage microorganisms of acid foods such as pickles. These and most acid-tolerant bacteria are destroyed by proper water bath processing. Remember that increasing altitude requires a longer processing time because the boiling temperature of water is lowered. Use only recommended methods with researched processing conditions to prevent spoilage.

Ingredients

Vegetables
Cucumbers.
Select a variety of unwaxed cucumbers intended for pickling. Do not expect good quality pickles if you use immature table-type or "slicing" cucumbers. Use 1-1/2 inch cucumbers for gherkins; 4 inch for dills. Odd-shaped and more mature cucumbers should be used for relishes and bread-and-butter style pickles. For optimum quality, pickle the cucumbers within 24 hours after picking. If you can't do this, at least refrigerate or spread out the produce where it will be well ventilated and remain cool. Wash the cucumbers thoroughly, especially around the stem area to remove soil containing bacteria. Remove the blossom end to prevent softening by enzymes. Do not use produce that contains mold. Proper processing will destroy the organism but not the off-flavors which may have been produced. Other vegetables and fruits used in pickle products should be fresh and of a good quality.
Dill.
Use clean, fresh, insect-free heads of dill. Avoid overmature, dry, brown dill. Frozen dill may be used if stored in airtight containers, but flavor loss or change may occur.

Vinegar
All USDA-tested and recommended pickle methods are based on the use of 4 to 6 percent acetic acid vinegar. This is the range of acidity of most high quality commercially bottled vinegar. Check the label to be sure the vinegar contains 4 to 6 percent acetic acid; 40 to 60 grain acetic acid on the label means the same thing. DO NOT USE homemade vinegar or barrel vinegar of unknown acidity. Cider vinegar or white distilled vinegar may be used in pickle methods. Cider vinegar has a more mellow taste, but may discolor certain vegetables. White distilled vinegar has a sharper taste; it is not imitation or synthetic vinegar. Use white vinegar where a light color is important. DO NOT dilute the vinegar unless the procedure specifies. DO NOT use less vinegar per quantity of cucumbers than is stated. Doing this will change the preservative effect.

Salt
Use special canning salt which does not contain any iodine or anticaking agents that sometimes cause darkening and cloudiness in pickles.

Water
Use soft water if possible. Extremely hard water can cause discoloration of pickles, particularly if it has a high iron content. Some types of hard water may be somewhat softened by the following method. Boil water for 15 minutes, skim off the scum, and let the water rest 24 hours. When the sediment has settled to the bottom, pour off the water from the top and use.

Sugar
White or brown sugar may be used. Brown sugar may darken the liquid slightly. If you plan to use a non-nutritive, saccharin-type sweetener, follow the instructions that accompany these products.

Spices
Use fresh spices for the best flavor in pickle products. Store leftover spices in airtight containers and in a cool place.

Firming Agents
Alum does not improve the firmness of fresh-pack pickles. The calcium in lime does improve pickle firmness. Food-grade lime may be used as a limewater solution for soaking fresh cucumbers 12 to 24 hours before pickling them. However, excess lime neutralizes or removes acidity and so must be washed out to make safe pickles. Drain the limewater solution, rinse and then re-soak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times. THE LIME TREATMENT IS RECOMMENDED FOR USDA METHODS ONLY.

Equipment Needed

For Measuring
Measuring cups and spoon. You will need household scales if ingredients are specified by weight.

For Heating Pickling Liquids
Use unchipped enamelware, stainless steel, aluminum, or glass pans for heating pickling liquids. DO NOT use copper, iron, or galvanized utensils. These metals may react with acids or salts and cause undesirable colors and flavors, or even form toxic compounds in the pickle mixture.

For Packing the Pickles
Use standard canning jars free of chips, cracks, or nicks which could prevent an airtight seal. Widemouth jars are easiest for dill pickles. Other types of jars are not heat tempered and often break during heat processing. Have the jars clean and hot when packing them prior to heat processing. Thoroughly wash, scald, and keep the jars hot; or if you have a dishwasher, put the jars through the complete cycle. Two-piece, self-sealing lids are the most widely used type of sealing device. The lids can be used only once. If you are using zinc lids, make sure you have new rubber rings.

For Processing the Pickles
Heat process all pickle products in a boiling water bath to destroy yeast, molds, and bacteria that cause product spoilage and to inactivate enzymes that may affect color, flavor, and texture of the pickle product. Heat processing pickles also ensures a good seal on the jar. Any large pan that allows jars standing on a rack to be covered by 1 to 2 inches of boiling water may be used as a water bath canner.

Other Equipment
This may include measuring spoons, measuring cups, knives, jar lifters, tongs for handling the hot lids and bands, a ladle, a collander, a funnel with a large opening, potholders or mitts, and wooden boards or folded newspapers on which to place hot jars.

These methods are based on research sponsored by the United States Department of Agriculture (USDA) and conducted at the Extension Service Center for Excellence in Home Food Preservation, Pennsylvania State University. Generally, these differ from previous USDA and current Minnesota methods in the following ways:

1. Increased amounts of vinegar to ensure proper acidity.
2. Increased processing times adjusted for altitude to ensure adequate heat treatment. Only processing times for the maximum Minnesota altitude (2,000 ft.) are given in this publication. If your location altitude is below 1,000 ft., you may deduct 5 minutes from the recommended processing time. Note: If you move to another state, be sure to check with the local cooperative extension office for the correct processing recommendations.
3. Option of using lime as a firming agent followed by three rinsing and soaking treatments.

Selection of Fresh Cucumbers

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts-an average of 2 pounds per quart.

Quality: Select firm cucumbers of the appropriate size: about 1-1/2 inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles.

Low-Temperature Pasteurization Treatment
Caution: Use only when method indicates.
The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled halfway with warm (120 to 140 degrees F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180 to 185 degrees F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180 degrees F during the entire 30 minutes. Temperatures higher than 185 degrees F may cause unnecessary softening of pickles.

• 8 lbs. of 3- to 5-inch pickling cucumbers
• 2 gals. water
• 1 1/4 cups canning or pickling salt
• 1 1/2 qts. vinegar (5 percent acidity)
• 1/4 cup sugar
• 2 qts. water
• 2 Tbsp. whole mixed pickling spice
• about 3 Tbsp. whole mustard seed (1 tsp. per pint jar)
• about 14 heads of fresh dill (1-1/2 tsp. per pint jar) or 4-1/2 Tbsp. dill seed (1-1/2 tsp. per pint jar)

Yield: 7 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4 inch of stem attached. Dissolve 3/4 cup salt in 2 gallons of water. Pour over cucumbers and let stand 12 hours. Drain. Combine vinegar, 1/2 cup salt, sugar, and 2 quarts water. Add mixed pickling spices tied in a clean, white cloth. Heat to boiling. Fill jars with cucumbers. Add 1 tsp. mustard seed and 1-1/2 heads fresh dill per pint. Cover with boiling pickling solution, leaving a 1/2-inch headspace. Adjust lids and process as below or use the low-temperature pasteurization treatment described previously.
Recommended Process (Quick Fresh-Pack Dill Pickles)
Boiling Water Bath: Pints 15 minutes, Quarts 20 minutes

• 6 lbs. of 4- to 5-inch pickling cucumbers
• 8 cups thinly sliced onions (about 3 pounds)
• 1/2 cup canning or pickling salt
• 4 cups vinegar, 5 percent acidity
• 4-1/2 cups sugar
• 2 Tbsp. mustard seed
• 1-1/2 Tbsp. celery seed
• 1 Tbsp. ground turmeric
• 1 cup pickling lime (optional for use in variation below for firmer pickles)

• 8 lbs. of 3- to 4-inch pickling cucumbers
• 1/3 cup canning or pickling salt
• 4-1/2 cups sugar
• 3-1/2 cups vinegar, 5 percent acidity
• 2 tsp. celery seed
• 1 Tbsp. whole allspice
• 2 Tbsp. mustard seed
• 1 cup pickling lime (optional for use in variation below for firmer pickles)

These methods were previously researched at the University of Minnesota and have been found in Minnesota Extension Service publications for many years. Individuals who choose these methods must be certain of accurate measurements of vinegar and water since there is less tolerance for acidity alterations. Jars should NOT be overpacked with cucumbers for the same reason. The processing times and temperatures (for Minnesota altitudes only) must also be properly controlled and monitored to be certain of sufficient heat treatment to kill spoilage microorganisms.

Minnesota Fresh-Pack or Quick Dill Pickles
There is no quantity of pickles given as this method may be used for several quarts or several dozen quarts of pickles. The amount of brine given is sufficient for about six quarts of pickles. Larger or smaller amounts of brine may be prepared, but be sure to keep the correct proportions of water, salt, and vinegar intact. Use pickling cucumbers that are 2-1/3 to 3 inches in length.

• Dill heads, washed
• Onion slices, 1/2 inch thick
• Garlic cloves
• Carrot slices (optional for added color)
• Brine: Mix the following ingredients thoroughly:
• 6 cups water
• 2 cups vinegar, 4 to 6 percent acidity
• 1/3 cup canning salt (to retain firmness)

Minnesota Spicy Bread-and-Butter Pickles

• 3 qts. cucumbers, medium size, sliced
• 8 onions, small, sliced
• 1/2 cup canning salt
• 1 pint vinegar, 4 to 6 percent acidity
• 1 cup sugar
• 1 tsp. celery seeds
• 1 tsp. mustard seeds
• 1 tsp. ginger, ground
• 1 tsp. peppercorns
• 1 tsp. turmeric
• 1 tsp. cinnamon

Minnesota Pepper Relish

• 4 cups onions, ground
• 4 cups cabbage, ground
• 4 cups green tomatoes, ground
• 9 large green peppers, ground
• 9 large red peppers, ground
• 1/2 cup salt
• 6 cups sugar
• 4 cups vinegar, 4 to 6 percent acidity
• 2 cups water
• 1 Tbsp. celery seed
• 1 Tbsp. mustard seed
• 1-1/2 tsp. turmeric

Minnesota Watermelon Pickles

• 6 lbs. or 1/2 large watermelon rind, unpared
• 3/4 cup canning salt
• 3 qts. water
• 2 qts. (2 trays) ice cubes
• 8 cups (2-1/4 qts.) sugar
• 3 cups vinegar, white
• 3 cups water
• 1 Tbsp. (about 48) whole cloves
• 6 pieces stick cinnamon, 1 -inch pieces
• 1 lemon, thinly sliced, with seeds removed

Pare rind and all pink edges from the watermelon. Cut into 1-inch squares or fancy shapes as desired. Cover with brine made by mixing the salt with 3 quarts cold water. Add ice cubes. Let stand 5 to 6 hours. Drain; rinse with cold water. Cover with cold water and cook until fork tender, about 10 minutes (do not overcook). Drain. Combine sugar, vinegar, water, and spices (tied in a clean, thin, white cloth). Boil 5 minutes and pour over the watermelon with spices; add lemon slices. Let stand overnight. Heat watermelon in syrup to boiling and cook until watermelon is translucent (about 10 minutes). Pack hot pickles loosely into clean, hot pint jars. To each jar add 1 piece of stick cinnamon from spice bag; cover with boiling syrup to within 1/2 inch of top. Adjust jar lids as in fresh-pack dills. Process in simmering water bath at 200 to 205 degrees F for 5 minutes. Remove jars and complete seals if necessary. Set jars upright, several inches apart, on a wire rack to cool.

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