SALT--Pure granulated salt with no noncaking material or iodine added is
best. This is sold as pickling salt, "barrel" salt, and "kosher" salt.
Pickling salt is sold at the grocery store and "barrel" salt from many
farm supply stores.
Table salt contains noncaking materials that may interfere with
fermentation during brining. It also may make the brine cloudy. Iodized
salt may darken pickles. Never use ice cream salt or rock salt--they are
not food-pure.
VINEGAR--Use a 4 to 6 percent acidity (40 to 60 grain) cider or white
vinegar. Read the label, for if it does not have the amount of acidity
listed, it should not be used for making pickles or relishes. Some
vinegar has 19 percent acidity--this must be diluted. Directions are on
the label. Don't use homemade vinegar since the acidity is not known.
Cider vinegar, used in most recipes, has a good flavor and aroma but may
discolor pears, cauliflower, onions; therefore white distilled vinegar
is used for these. If a less sour product is preferred, choose a recipe
that has more sugar. Do not use less vinegar than the recipe specifies.
SUGAR--Granulated, white sugar is used in most pickles. However, some
recipes have brown sugar as an ingredient and say so.
SPICES AND HERBS--Always use fresh spices and herbs for best flavor.
They deteriorate and lose their pungency in heat and humidity. If they
are not to be used immediately, store them in an airtight container in a
dark, dry, cool place.
Whole spices, if left in the jar with the pickles, will darken them;
therefore they can be tied in a thin cloth bag and removed just before
pickles are packed into the jar. Ground spices tend to darken pickles
and relishes.
WATER--It is best not to use hard water in brining. If you have hard
water, boil it in a stainless steel or uncracked enamel container for 15
minutes. Remove from heat, cover, and let sit for 24 hours. Remove any
scum which might have formed. Slowly pour water from the container so
that sediment will not be disturbed. The water is now ready to use.