Michigan State University Extension
Preserving Food Safely - 01600559
10/13/97

### FRESH-PACK PICKLES

     Fresh-pack   pickles--such  as  fresh-pack  dill  pickles,

    crosscut
     pickles slices (bread-and-butter  pickles),  sweet

    gherkins,
     or  cauliflower pickles--are quick  and  easy  to

    prepare.
     Some recipes call for soaking vegetables for a few

    hours
    or overnight in  brine (salt water).    After soaking,

    they
      are   drained,  packed  into  clean,  hot  jars,  and

    covered
     with  boiling-hot pickling solution.   The jars are

    then
    closed with  two-piece canning lids and processed in  a

    boiling-water
    bath.

     The  pickling  solution must contain  plenty  of  vinegar.

    Some
     old  recipes  call for too little  vinegar  to  insure

    safety.
     Never decrease the vinegar in a pickling recipe.

     Avoid packing vegetables too tightly into jars.  Plenty of

    room
     must  be left for  the boiling-hot  pickling  solution

    to
    circulate around pickles during processing.  Spoilage  is

    a
    problem when pickles are wedged tightly into jars.

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