Pickled Products

William Schafer
Extension Food Technologist
Department of Food Science and Nutrition
University of Minnesota

The recommended methods given in this publication are based on research released in 1988, sponsored by the United States Department of Agriculture, and conducted at the Extension Service Center for Excellence in Home Food Preservation, Pennsylvania State University. These methods are not available in current (existing) Minnesota Extension Service fact sheets or folders. They are presented separately to emphasize their introduction. Refer to Making Fermented Pickles and Sauerkraut (FO-1091) and Making Fresh-Pack Pickles (FO-1090) for existing methods of products not found in this publication. Note: Processing times and pressures are for Minnesota altitude ranges. If you move to another state, be sure to check with the local cooperative extension office for the correct processing recommendations.

Selection of Fresh Cucumbers

Quality: Select firm cucumbers of the appropriate size (about 1½ inches for gherkins and 4 inches for dills). Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles.

Salts Used in Pickling

Use of canning or pickling salt is recommended. Fermented and nonfermented pickles may be safely made using either iodized or noniodized table salt. However, noncaking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use.

Reduced-sodium salts, for example "Lite Salt," may be used in quick pickle methods, as indicated in this guide. The pickles may, however, have a slightly different taste than expected.

For information on other ingredients (4 to 6% acetic acid vinegar, water), equipment needed, or boiling water bath processing, refer to Making Fresh-Pack Pickles (FO-1090).

Products

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