One of the oldest methods of food preservation is pickling, which preserves food items in vinegar, brine, or a similar solution. The pickling process, combined with proper canning procedures, inhibits the growth of microorganisms like bacteria and denatures enzymes that cause spoilage, which extends the shelf life of the food.
There are a few types of pickling methods to use based on ingredient and method of preservation. Fermented or brined products like sauerkraut are typically packed in salt, which draws out moisture and allows the growth of beneficial bacteria that produce acid, curing the product inside. Fresh or quick-process products are brined, then drained and stored in a solution containing an acid like vinegar. Fruit pickles are made by heating fruits in a syrup including lemon juice or vinegar; and relishes are chopped fruits or vegetables that are cooked with vinegar and other seasonings.
In order to pickle anything, you need a few ingredients. Most people think of cucumber pickles, but you can also pickle things like peppers, asparagus, and other fruits and vegetables. Start with fresh, firm produce free of injury or spoilage, and plan to pickle them within 24 hours of harvest for highest quality. Keep in mind that type of fruit or vegetable, variety, size, and shape, will all impact the pickles you make. For example, if you plan to make dill pickles, you’ll want to use a pickling variety and select cucumbers that are around 4” in length. Before pickling, wash produce thoroughly and sort by size. If desired, you can increase crispness by processing the produce in a lime-water solution before pickling.
You’ll also need canning or pickling salt. Never reduce the amount of salt in a recipe because fermentation relies on the proper proportions of salt and other ingredients. If you need to reduce salt intake, find a recipe that is tested with reduced-sodium salt to follow instead. The next ingredient is vinegar – specifically, white distilled or cider vinegar of 5% acidity. It is critical to use this specific acidity and the correct amount per the recipe, because the level of acidity, or pH, is critical for not only taste and texture of your pickles but also food safety. Firming agents like alum, food-grade lime, or hot-processing can improve firmness of pickles, but should be added only when following a properly tested recipe. Lastly, fresh water (preferably not hard water), sugar (white or brown) and whole spices are often added to pickles in order to add flavor.
In order to pickle, you’ll need a few pieces of equipment. If you plan to quick-process your pickles, you’ll need unchipped enamelware, stainless steel, aluminum, or glass pots – any other material can react with the acid and salt in the brine mixture. For brining or fermenting, you’ll need a glass or food-grade container large enough to contain your brine and produce. You’ll also want a weight to hold produce down in the brine, and a heavy, clean towel to reduce mold growth on the brine surface.
The exact process for pickling will depend on the recipe you follow. For example, a fermented pickle may need to be stored at room temperature for 3-4 weeks to ferment before consumption. Other recipes may require pickles to be processed using proper canning techniques, such as water-bath processing or low-temperature pasteurization to ensure safety. When pickling, always use a recipe that has been tested and verified for food safety, ensure the brine or solution is well mixed to ensure uniform acidity, and do not alter proportions of ingredients in the recipe you use.
Free tested pickling recipes can be found at the UGA National Center for Home Food Preservation website (https://nchfp.uga.edu/how/pickle/general-information-pickling/general-information-on-pickling/) or in the “So Easy To Preserve” book available here: https://www.fcs.uga.edu/extension/so-easy-to-preserve. If you need help with food preservation, UGA Extension’s Family and Consumer Sciences agents (FACS) are happy to help! Please note, Lincoln County does not currently have a FACS agent, but can get assistance for you from another county. If you need assistance, please contact us at uge3181@uga.edu or 706-359-3233.
