Canning Pickles

Cucumbers are ripening, so it’s time to think about making pickles. Pickling may seem like a complicated process laden with many steps. You can make safe, high quality pickles if you remember two basic rules: 1) use high quality ingredients, and 2) follow tested recipes precisely.

Here are some tips for successful pickles.

For best quality, pickle fruits and vegetables within 24 hours of harvest or refrigerate for no longer than a few days. Remove all blossoms, and cut a 1/16-inch slice from the blossom end of the cucumbers and remove. The blossoms contain enzymes that can cause softening and result in an unacceptable product.

Softened water is recommended for making pickles and relishes. Hard water usually contains lime that may decrease acidity resulting in an unsafe product, or contain iron, magnesium or sulfur compounds that can cause discoloration or off-flavors.

Use commercial vinegar that is standardized at a 5 percent acetic acid content. Use the type of vinegar the recipe calls for, either white or cider vinegar. Some grocery stores stock 4 percent vinegar which is not approved for home canning.

Canning and pickling salt – pure granulated salt is recommended for use in all kinds of pickles. This salt does not contain anti-caking agents or iodine. Plain salt, iodized table salt and sea salt are not recommended for pickling.

If you use freshly picked cucumbers, follow an up-to-date, tested recipe and heat process pickles for the correct length of time. Pickles will turn out crisp and you won’t need to add firming agents. A recommended method for making crisp pickles is to soak cucumbers in ice water for 4 to 5 hours before pickling.

Good sources of recipes for making pickles include the UW-Extension bulletin titled: Homemade Pickles & Relishes or the Ball Blue Book.

Source: UW-Extension bulletin Homemade Pickles and Relish by Barbara Ingham, UW-Extension Food Safety Specialist.