Michigan State University Extension
Preserving Food Safely - 01600955
10/13/97

### PREPARING PICKLED AND FERMENTED FOODS

        The  many varieties of pickled and fermented foods  are

    classified
      by   types  of  ingredients   and   method   of

    preparation.

        Regular  dill pickles and sauerkraut are fermented  and

    cured
     for about 3 weeks.  Refrigerator dills are  fermented

    for
    about 1 week.  During curing, colors and flavors  change

    and
    acidity increases.  Fresh-pack or quick-process  pickles

    are
     not  fermented;  some  are  brined  several  hours   or

    overnight,
     then  drained  and  covered  with  vinegar   and

    seasonings.
      Fruit pickles usually are prepared by  heating

    fruit
    in a seasoned syrup acidified with either lemon  juice

    or
     vinegar.   Relishes  are made from  chopped  fruits  and

    vegetables
    that are cooked with seasonings and vinegar.

        Be  sure to remove and discard a 1/16-inch  slice  from

    the
    blossom end of fresh cucumbers.  Blossoms may contain an

    enzyme
    which causes excessive softening of pickles.

      CAUTION:  THE LEVEL OF ACIDITY IN A PICKLED PRODUCT IS

                 AS IMPORTANT TO ITS SAFETY AS IT IS TO TASTE

                 AND TEXTURE.

        *  Do not alter vinegar, food or water proportions in

           a recipe or use a vinegar with unknown acidity.

        *  Use only recipes with tested proportions of

           ingredients.

        *  There must be a minimum, uniform level of acid

           throughout the mixed product to prevent the growth

           of botulinum bacteria.

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