Michigan State University Extension
Preserving Food Safely - 01600555
10/13/97

### PICKLING, GENERAL INFORMATION

     Pickled  vegetables  or  fruits  are  preserved  by  acid.

    Because
     pickles  are  high  in acid,  they  may  be  safely

    processed
    in a water bath canner.

     Pickle  flavors reach their peak after 6 or more weeks  in

    the
     jar.   In fresh-pack pickles, acetic acid is  added  to

    vegetables
     or fruits in the form of vinegar.   Examples  of

    fresh-pack
     pickle  products are  fresh-pack  dill  pickles,

    pickled
    zucchini, watermelon pickles and corn relish.

     Fermented  pickles, also known as brine  pickles,  contain

    lactic
     acid produced by bacterial fermentation.   They  are

    submerged
     in  a brine solution to ferment for  about  three

    weeks.
      Brine  dill pickles, deli-style dill  pickles   and

    sauerkraut
    are all fermented pickle products.

     Fruit  pickles are usually prepared from whole fruits  and

    simmered
     in a spicy, sweet-sour syrup.  They are bright  in

    color,
     of uniform size, and tender and firm  without  being

    watery.
     Pears and watermelon rind are prepared this way.

     Relishes are prepared from fruits and vegetables which are

    chopped,
     seasoned and then cooked to  desired  consistency.

    Bright
     color  and  uniformity in size  of  pieces  make  an

    attractive
    product.

     Relishes  accent the flavors of other foods.  They may  be

    quite
     hot and spicy.  Relishes include  piccalilli,  pepper

    onion,
       tomato-apple   chutney,    tomato-pear    chutney,

    horseradish,
    corn relish and chili sauce.

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