_by Isabelle Downey_[14]
Pickles or relishes can add zip and zest to your meals, snacks and party
refreshments. They contain small amounts of nutrients, depending on
ingredients used in making them. But they have little or no fat and are
low in calories, except for the sweet varieties.
Sun-drying, salting, smoking and pickling were methods used in ancient
times for preserving food. Pickling is still popular today.
Pickling is preserving foods in vinegar or brine or a combination of the
two. Other ingredients are sometimes added to make pickles crisp and
spicy.
Relishes and some pickles can be made in a few hours. Other pickles may
take three to six weeks.
There are four basic classifications of pickle products, depending on
ingredients used and method of preparation.
_Brined pickles_ are sometimes called fermented pickles and take three
weeks or longer to cure. Dilled cucumbers, sauerkraut and some
vegetables are often prepared this way. Cucumbers change from a bright
green to an olive or yellow green while the interior becomes uniformly
translucent. Sauerkraut is tart and tangy in flavor, creamy-white in
color, and crisp and firm.
_Fresh pack pickles_ are also called the quick process. This method is
very popular for the family with limited time. Ingredients are combined
and put directly in the jar to be heat processed, or combined and heated
a short time before being placed in the jar for heat processing.
_Fruit pickles_ are usually made of whole fruits simmered in a spicy,
sweet-sour sirup. Some of the favorites are peach, pear and watermelon
rind.
_Relishes_ are made from chopped fruits or vegetables (or a
combination), with seasonings added and cooked to a desired consistency.
They can be hot, spicy, sweet or sour, depending on the recipe used.
Corn relish, chili sauce, catsup, chow-chow and chutney are popular
examples.
Always use a tested recipe; one that is current and reliable. Too little
of one ingredient and too much of another could cause the pickles to be
unsafe to eat. Read the complete recipe before starting the preparation,
and be sure you understand exactly what you are to do. Check to see you
have all the ingredients. Accurate measurements and weights are most
important in making pickles and relishes if a quality and safe product
is to be the result.
Use only good quality fruits and vegetables. Select tender vegetables
and firm ripe fruit. Pears and peaches may be slightly underripe for
pickling. The pickling type cucumber is the variety you will want to
use. The salad (slicing) variety does not make a crisp pickle. Contact
your county Extension office for the variety grown in your area.
Wax-coated cucumbers bought from the vegetable counter are not suitable
for pickling because brine cannot penetrate the wax. Besides, cucumbers
for pickling should be used within 24 hours after gathering. If they are
kept--even refrigerated--longer than 24 hours before the pickling
process begins, you may have a poor quality product.
Always remove the blossom. This may contain fungi or yeasts which could
cause enzymatic softening of the cucumber. If whole cucumbers are to be
brined, you may want to leave a ¼-inch stem.
Do not use vegetables or fruits that have even a slight evidence of mold
or decay.
In preparing fruits and vegetables to be pickled, wash them thoroughly
in cold water whether they are to be peeled or not. Lift out of the
water each time, so soil that has been washed off will not drain back
over them. Rinse the pan thoroughly between each washing. This is a good
time to check again to see if you have fruits or vegetables that should
not be used. Too, you can sort as to size, shape and color. This makes
for a uniform pack and attractive product.