Michigan State University Extension
Preserving Food Safely - 01600556
10/13/97

### PICKLE INGREDIENTS

        Select  fresh,  firm  fruits  or  vegetables  free   of

    spoilage.
      Measure or weigh amounts carefully, because  the

    proportion
     of fresh food to other ingredients  will  affect

    flavor
    and safety.

        Use canning or pickling salt.  Noncaking material added

    to
    other salts may make the brine cloudy.  Since flake  salt

    varies
    in density, it is not recommended for making  pickled

    and
    fermented foods.  White granulated and brown sugars  are

    most
    often used.  Corn syrup and honey, unless called for in

    reliable
     recipes, may produce undesirable  flavors.   White

    distilled
    and cider vinegars of 5 percent acidity (50 grain)

    are
     recommended.  White vinegar is usually  preferred  when

    light
     color  is desirable, as is the case with  fruits  and

    cauliflower.

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