1. B2267
University of Wisconsin-Extension Cooperative Extension
Wisconsin Safe Food
Preservation Series
Homemade
Pickles &
Relishes
Barbara H. Ingham

2. Contents
hen your garden yields a Both types of pickles are preserved
Fermented pickles
Fresh pack or quick process pickles
Refrigerator pickles
1 Pickle recipes
2
2
Fermented or crock pickles
Brines for fermented pickles
15
15
16
W surplus of fresh produce,
or when the farm stand has
prices too low to resist, then it’s time
by acid. The acid may be:
■ acetic acid from commercial
vinegar (5 percent acetic acid) —
Freezer pickles 2 Fermented pickle recipe 18 to make pickles. Follow the research- used in fresh pack or quick
Use high quality ingredients 3 Fresh pack and quick process tested recipes in this bulletin for safe process pickles and relishes — or
Vegetables and fruits 3 recipes 20 and easy preparation and preserva-
■ lactic acid produced by bacteria
Start with the right ingredients 4 Vegetable pickle recipes 27 tion of your garden bounty.
in fermented or crock pickles.
Water 5 Fruit pickle recipes 34 Pickling is one of the oldest known
Vinegar 5 Relish recipes 36 methods of preserving foods, and a
Salt 6 Refrigerator pickle recipes 40 long-time favorite among home Fermented pickles
Freezer pickle recipes 42 canners. While cucumbers are the Fermented pickles — also called
Use the right amount of salt 7
most popular pickled product, many crock pickles — are produced by
Weigh salt for best accuracy 7 Family favorite pickle recipes 45
other vegetables and fruits can be curing cucumbers or other vegeta-
Sugar 8 Wisconsin Safe Food Preservation bles in a salt brine for several weeks.
Series publications 48
successfully pickled at home.
Spices, garlic and dill 8
To the inexperienced person, pickling During this treatment, salt-tolerant
Grape leaves 9 Web sites 48
may seem to be a complex proce- bacteria convert carbohydrates
Firming agents 9 Recipe index (sugars) in the vegetables into lactic
dure, laden with mysterious steps
Equipment for fermented and unknown outcomes. In fact, you acid by a process known as fermen-
or crock pickles 10 can make safe, high quality pickles if tation. Lactic acid preserves the
Equipment for all pickles 11 you remember two basic rules: pickles and gives them their charac-
Processing in a boiling water teristic tangy flavor.
1. Use high quality ingredients.
canner 12 The salt concentration is very impor-
Sterilizing jars 12 2. Follow tested recipes precisely.
tant in this process, and is necessary
Headspace 14 The recipes in this bulletin tell you to encourage growth of the right
When jars fail to seal 14 how to make two different types of types of bacteria. For this reason, you
pickles for canning: fermented or will want to use the exact amount
Alternative low-temperature
pasteurization process 14
crock pickles, and of salt stated in each recipe.
fresh pack or
Cucumbers fermented in salt brine
quick process
without added herbs or spices are
pickles and
called salt stock. They may be stored
relishes.
in the brine for several months and
then made into sour or sweet pickles.
Cucumbers fermented in salt brine
with added dill, spices and garlic
make genuine dill pickles. When
completely cured, the cucumber
University of Wisconsin-Extension Cooperative Extension, 2002
HOMEMADE PICKLES & RELISHES 1

3. flesh becomes a transparent olive-
green. The cured dills are packed in
Use the exact amount of vinegar
stated in each recipe, or an unsafe You can make many types Use high quality
canning jars, covered with boiling product may result. Salt or sugar of delicious pickles. ingredients
hot brine, and heat processed in a can be decreased in fresh pack Fermented pickles
boiling water canner for a product pickles with safe results, but pickles
are produced by Vegetables and fruits
that can be enjoyed all year long. may lack some characteristic flavor Select fresh, firm, high quality veg-
and texture. fermenting cucum-
etables and fruits for pickling. Discard
bers or other vegetables in a salt brine
Fresh pack or quick for several weeks. During fermentation
bruised, moldy or insect-damaged
process pickles Refrigerator pickles or curing, bacteria convert sugars in
produce.
Some pickle recipes that call for Grow or purchase varieties of cucum-
Many popular kinds of pickles are enough vinegar (5 percent acetic the vegetables into lactic acid, which bers that are designed for pickling.
known as fresh pack or quick acid) can be stored safely in the preserves the pickles and gives them Pickling cucumbers suited for
process pickles. Fresh pack pickles refrigerator at 40° F or colder for up their characteristic tangy flavor. Wisconsin include Arkansas Little
are not fermented. Instead, a hot to 1 month. Leaf H-19, Bush Pickle, Calypso,
solution of vinegar and salt (and Fresh pack or quick process pickles are
These pickles do not require heat Carolina, County Fair 83, Liberty,
sometimes sugar) is prepared and quick and easy to prepare. Vegetables Pioneer, Regal and Wisconsin SMR-18
processing, but they must be kept
poured over the pickles before they or fruits are packed in jars, covered and SMR-58. Using varieties of
refrigerated. Do not decrease the
are processed. Pickles prepared in with a hot vinegar solution, and imme- cucumbers designed for pickling will
amount of vinegar in these recipes,
this way include fresh pack dill yield a high quality product.
an unsafe product may result. diately heat processed. Also in this
pickles, bread-and-butter pickles, and
category are pickles prepared from Although pickling cucumbers make
beet pickles.
good gherkin pickles at 1 to 2 inches,
Also in this category are: Freezer pickles fruits such as peaches, pears or apples
simmered in a spicy, sweet-sour syrup, pickles are more typically made from
If you like to make sweet pickles — cucumbers that are 3 to 5 inches
■ Fruit pickles prepared from fruits
and want to make them quickly and packaged and processed. Relishes are
such as peaches, pears or apples long. You can leave them whole, or
in the coolest possible way — try prepared from chopped vegetables or slice them lengthwise into spears or
simmered in a spicy, sweet-sour
making freezer pickles. fruits simmered in a vinegar solution crosswise into slices or chunks.
syrup.
For some reason, cucumber and before being heat processed. When cucumbers grow longer than
■ Relishes prepared from chopped
other vegetable slices packed in 5 inches, they are best chopped and
vegetables or fruits simmered in Refrigerator or freezer pickles can be
vinegar and sugar remain crisp when made into relish. Fresh-eating
vinegar solutions. prepared without heat processing.
frozen. Freezer pickles taste best if “slicing” varieties and ‘‘burpless’’
After jars are filled, fresh pack pickles chilled. Once thawed, these pickles Cucumbers and other vegetables are
are processed in a boiling water cucumbers can be used in relishes or
must be kept refrigerated for use packed in a strong vinegar and sugar
canner. Such pickles are preserved by for quick process bread-and-butter
within 2 weeks. solution for storage in the refrigerator pickles, but are not suitable for fer-
the acetic acid in the added vinegar,
or freezer. mented pickles or fresh pack dill
and the heat processing. Follow
tested recipes precisely. pickles.
2 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 3

4. Wax-coated cucumbers bought from
Start with the Water To prepare safe,
supermarkets are not suitable for Softened water is recommended for
pickling because of varietal qualities, right ingredients making pickles and relishes. Hard high quality
and because the pickling solution water usually contains lime — pickles, use
Select fresh, firm,
cannot penetrate the wax coating. calcium hydroxide — that may: softened water, undiluted commercial
high quality veg-
For best quality, pickle fruits or veg- decrease acidity, resulting in an white or cider vinegar, canning and
etables and fruits ■
etables within 24 hours of harvest, or unsafe product, and pickling salt and whole spices.
for pickling. Varieties recommended
refrigerate for no more than a few
for Wisconsin can be found in these ■ contain iron, magnesium or Never use homemade vinegar in
days. This is particularly important for
publications, available from your sulfur compounds that can making pickles, or vinegar that has
cucumbers because they deteriorate
cause discoloration or off-flavors.
rapidly, and if stored for too long will county UW-Extension office or been diluted, unless specified in the
not make a quality product. Cooperative Extension Publications at If you use hard water, you can recipe. Otherwise, an unsafe product
remove some of these minerals:
Just before pickling, sort fruits and the address on the back cover: may result.
vegetables for uniform size accord- ■ Boil the water for 15 minutes in a
Apple Cultivars for Wisconsin A2105 Firming agents such as calcium
ing to recipe directions. Wash care- large kettle, then let the water
fully, especially around the stems. Soil Disease-Resistant Vegetables for the stand in the kettle for 24 hours. chloride, calcium hydroxide (lime) and
trapped near the stem can be a Home Garden A3110 aluminum (alum) are not necessary for
■ After 24 hours, pour off the water
source of bacteria that can cause Growing Pumpkins and Other Vine carefully, leaving sediment in the pickling, and using them may result in
pickles to soften. Crops in Wisconsin A3688 kettle. an unsafe product. The use of these
Discard floating or damaged cucum- Harvesting Vegetables from the Home Vinegar compounds is not recommended.
bers, and fruits or vegetables that are Garden A2727
Use commercial vinegar that is stan-
over-ripe or damaged. Home Fruit Cultivars for Northern Apple cider vinegar can be a good
dardized at a 5 percent acetic acid
Remove all blossoms, and cut a 1⁄ 16- Wisconsin A2488 choice for many pickles. Its mellow,
content. Use the type of vinegar the
inch slice from the blossom end of fruity taste blends well with other
Home Fruit Cultivars for Southern recipe calls for, either white vinegar
vegetables and discard. The blossoms flavors. But cider vinegar darkens
Wisconsin A2582 or cider vinegar. If the recipe does
contain enzymes that can cause soft- most vegetables and fruits.
Vegetable Cultivars and Planting Guide not specify a particular vinegar, use
ening and result in an unacceptable any of the following commercial Apple cider flavored distilled
for Wisconsin Gardens A1653
product. vinegars of 5 percent acetic acid. vinegar looks and tastes like apple
cider vinegar, but is made by adding
White vinegar has a mellow aroma
apple cider flavoring to white dis-
and tart acid flavor, and maintains
tilled vinegar. Use this as you would
the appearance of light-colored veg-
use apple cider vinegar.
etables or fruits. Many recipes specify
white vinegar to ensure uniform
flavor and attractive color.
4 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 5

5. Do not dilute vinegar unless the Kosher pure flaked salt requires Plain table salt, iodized table salt
recipe specifies. An unsafe product special care if used for pickling. Use the right and sea salt are not recommended
may result. If you want a less sour Flaked salt weighs less per volume amount of salt for pickling. Table salt contains anti-
product, add sugar rather than using than canning and pickling salt, so caking ingredients that make the
Recipes in this pub-
less vinegar. Vinegar also loses you need about 50 percent more — pickling solution cloudy and leave
lication call for
strength as you boil it, so follow 11⁄2 cups of flaked salt equals about sediment at the bottom of the jar.
recipe instructions precisely. 1 cup of canning and pickling salt. canning and Iodine may also darken pickles, in
pickling salt. If you use other pure salt addition to producing a cloudy brine.
Do not use homemade vinegar in If you use Kosher salt for fermented
making pickles. The acetic acid pickles, you must weigh out the such as Kosher salt or dairy salt for If you find you must use table salt,
content of homemade vinegar is proper amount. Weigh out 73⁄4 making fermented pickles, weigh salt sea salt or salt substitutes for
highly variable and may be too low ounces (220 grams) of flaked salt, to equal each cup of canning and pickling, use these only for fresh
to ensure safety. and you will have the equivalent of pickling salt. For the same weight, pack or quick process pickles.
Vinegar may naturally contain 1 cup of canning and pickling salt. measures will vary (see chart below). Avoid using these for fermented
sediment in the bottom of the bottle. Kosher salt is more expensive than pickles. The potassium chloride in
Plain or iodized table salt, sea salt, salt substitutes cannot substitute for
You can remove the sediment by canning and pickling salt, and may
straining the vinegar through double be harder to find. reduced-sodium salts and salt substi- sodium chloride in the brines for fer-
layers of cheesecloth. Avoid using a tutes may be used for making fresh mented pickles.
Dairy salt used in making cheese
metal strainer, as it may darken the can also be used in making pickles, pack or quick process pickles, but may Ice cream salt, rock salt and solar
vinegar. since it is pure salt. For best accuracy, not yield a quality product. Ice cream salt should not be used for pickling.
weigh out 73⁄4 ounces (220 grams) of salt, rock salt and solar salt are not These salts are not considered food-
Salt dairy salt per cup of salt in a recipe. considered food-grade and should not
grade, and contain impurities that
Canning and pickling salt — pure No other adjustments in the recipe can cause discoloration or other
be used for pickling.
granulated salt — is recommended are necessary. defects in pickled products.
for use in all kinds of pickles. This salt Reduced-sodium (‘‘light’’) salts
does not contain anti-caking agents may be used in fresh pack or quick
or iodine, and is available in most process pickles only, but may
supermarkets. Recipes in this booklet change the flavor. For best results,
call for canning and pickling salt. use tested recipes designed to be
Weigh salt for best accuracy
Never alter salt concentrations in lower in sodium.
fermented pickles. Proper fermen- Type of salt Weight equivalent Measure
tation depends on correct propor- Canning and pickling salt (Morton®)* 73⁄4 oz. (220 g.) 1 cup
tions of salt and other ingredients.
Kosher flaked salt (Diamond Crystal®)* 73⁄4 oz. (220 g.) 11⁄2 cups
* Reference to products is not intended to endorse them, nor to exclude others that
may be similar. If you use these products, follow the manufacturer’s current label
directions.
oz. = ounce g. = gram
6 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 7

6. Sugar Dill heads — fresh green-seeded Grape leaves Use of a firming agent is no longer
Either white granulated sugar or heads of the dill plant — are best for Grape leaves have historically been recommended. Nevertheless, a
brown sugar can be used in pickle making dill pickles. used in fermented pickles. People number of firming agents have been
recipes, depending on your prefer- If dill is ready before cucumbers are found that if they placed grape used in pickle recipes over the years.
ence and the product color you in season, store it in the freezer as leaves in the crock or brine during These are mentioned here only to
desire. follows: fermentation, cucumbers were less describe the conditions under which
likely to soften. they might be safely used.
Some honey could be used in ■ Cut fresh dill heads, wash if
making the sweet-sour syrup for fruit needed, shake off excess Researchers later discovered that Most firming agents provide calcium,
pickles. But substitute sparingly — moisture, and allow to air dry for grape leaves contain varying which combines with natural pectin
too much honey can mask fruit an hour. amounts of a natural inhibitor that in vegetables and fruit to form
flavor. reduces the effect of a softening calcium pectate, giving the pickles a
■ Place dill heads in a heavy food-
enzyme found on moldy cucumber firmer texture.
Sugar substitutes (artificial sweet- grade plastic bag, seal, label and
eners) are not recommended in freeze. blossoms. Food-grade calcium chloride is
pickling because the heat processing If you remove the blossom end available at some home canning
You can also hold early dill by placing
required may cause a bitter flavor. before soaking cucumbers in brine, supply stores. Use at a rate of no
freshly washed heads in a large clean
you do not need to use grape leaves more than:
jar and covering the heads with undi-
Spices, garlic and dill luted commercial white or cider as a firming agent. Gently wash ■ 1 teaspoon per gallon of pickling
Most pickle recipes call for whole vinegar (5 percent acetic acid). Cover cucumbers and then trim a thin slice solution in fresh pack pickles.
spices for fresher and more concen- the jar and keep it in a cool place (1⁄16 inch) from the blossom end and ■ 1 teaspoon per gallon of brine in
trated flavor than ground spices. until you are ready to make dill discard. fermented pickles.
Spices deteriorate and lose their pickles. Use the dill-flavored vinegar Calcium hydroxide — also called
pungency in heat and humidity. with the dill heads as you make fresh Firming agents pickling lime or slaked lime — is
Store any unused spices in an air- pack dill pickles later on. If you use freshly picked cucumbers, available at some supermarkets or
tight container in a cool place. Fresh dill leaves, dried leaves (dill follow an up-to-date tested recipe, through home and garden catalogs.
To keep spices from discoloring weed) or dried dill seeds can be and heat process pickles for the Do not use agricultural or burnt
pickles, tie them in a cheesecloth bag used if fresh dill heads are not correct length of time, pickles will lime, this is not food-grade.
before adding to the pickling solution. available. turn out crisp and you won’t need to
Food-grade pickling lime can be
After simmering in the pickling add firming agents.
Try this substitution: 1 tablespoon safely used only if you follow each
solution, remove the spice bag. of dried dill seed or weed equals A safe alternative for making crisp of these three rules:
Garlic should be mature and free about one fresh dill head. pickles is to soak cucumbers in ice
1. Lime is used as a lime-water
from dark spots or discoloration. water for 4 to 5 hours before
solution as an initial soak for
Separate the bulb into cloves. Tap pickling.
fresh cucumbers 12 to 24 hours
each clove with a knife to easily before pickling them. It must not
loosen and peel off the thin papery be added to the final brine or
skin. pickling solution.
8 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 9

7. 2. Lime is added at a rate of no
more than 2 tablespoons per
Equipment Another method for sealing a crock is Canning jars and lids — Standard
to fill a heavy-duty food-grade plastic
home canning jars are recom-
gallon of water in the soaking for fermented bag with 2 to 3 inches of brine, seal mended for pickled products.
solution. the bag, and place it on the top of However, because the processing
3. Excess lime absorbed by or crock pickles the crock, allowing it to completely time for pickles is short, glass jars
cucumbers is removed by Container for brining pickles — cover the surface of the brine. Filling
used to pack commercial products
rinsing. To remove excess lime, Use a clean container, usually 2 to 5 the bag with brine is a precaution, insuch as mayonnaise can be used —
drain the lime-water solution, gallons in size. Any of the following case the bags are accidentally punc- but only if standard two-piece
rinse and then cover the cucum- would be an appropriate container: tured. canning lids fit their threaded rims.
bers in fresh water. Soak in water ■ Crock or stone jar free of chips Caution: Do not use plastic garbage Do not reuse jars from commercial
for 1 hour. Repeat rinsing and and with a good glaze on the bags for food storage. The chemicals food products that are designed for
soaking two more times. interior surface used to manufacture non-food-grade one-time use, such as peanut butter,
plastic containers and bags may not jelly, canned vegetables or pickles.
Caution: To make safe pickles, excess ■ Heavy food-grade plastic con-
be safe for food. Most recipes call for pint or quart
lime absorbed by cucumbers must tainer in which food products
jars. Use only the size jar specified in
be rinsed off thoroughly after were originally packed, including
each recipe. Safe processing times
soaking. Do not add lime to the
pickling solution, use only as an
plastic ice cream buckets and
pails — If you are not sure
Equipment may not have been calculated for
larger jars. If you use 11⁄2 pint jars,
initial soak. Lime does not dissolve whether a plastic container is safe for all pickles process them as if they were quarts.
well in water, and may be slightly for food, read its label or contact Container for heating pickling
caustic (sting). Handle with care. the manufacturer. Another option solution — Use a large stainless Lids — Use new two-piece vacuum
Avoid inhaling lime dust while is to line the questionable con- steel, aluminum or unchipped enam- seal lids, consisting of a flat metal lid
mixing the lime-water solution. Keep tainer with several thicknesses of elware pan or kettle for heating the with sealing compound and a
out of reach of children. food-grade plastic bags. pickling solution. Do not use copper, reusable metal screw band. Pretreat
brass, galvanized steel or iron con- lids as the package directs.
Aluminum, found in alum, also ■ Stainless steel or glass container
combines with natural pectin to firm — Do not use copper, brass, gal- tainers or utensils. These metals react Caution: Porcelain-lined zinc caps
the pickles’ texture. While alum has vanized steel or iron containers or with acids or salt, discoloring pickles and rubber rings have not been
long been used in home pickle utensils. These metals react with or forming dangerous compounds. made for years, and are not recom-
making, it can give pickles an objec- acids or salt, discoloring pickles or Measuring equipment — Use mended.
tionable bitter or astringent flavor. forming dangerous compounds. standard cup and spoon measures Boiling water canner — A boiling
Alum is not recommended and is Cover and weight — A large glass or for all liquid or dry ingredients. water canner is a large kettle with a
not included in the recipes in this china plate that will fit inside the Kitchen scales are needed if recipes tight-fitting cover and a rack to keep
bulletin. If you choose to use alum, container is suitable for holding veg- specify quantities of ingredients by jars from resting on the bottom. The
use it only for fermented cucum- etables beneath the brine. Weigh it weight, or if you substitute Kosher canner should be deep enough for
bers. Alum does not work with fresh down by placing a sealed, water- flaked salt for canning and pickling water to cover the tops of the jars by
pack or quick process pickles. filled jar on top of the plate. The veg- salt. 1 or 2 inches without boiling over.
etables should be covered by 1 to 2 The diameter of the canner should
inches of brine. be no more than 4 inches wider than
the diameter of your stove’s burner
10 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 11

8. to ensure proper heat treatment for
all jars. Do not use a large wash kettle
Processing in a boiling 3. Pack hot jars with vegetables or
fruit. Fill one jar at a time with the
6. Put the cover on the canner.
When the water returns to a full
that fits over two burners because water canner pickle product — with raw rolling boil, start counting the
the middle jars may not get enough Except for refrigerator or freezer cucumber for fresh pack dills, or processing time. Processing times
heat. pickles, pickle products require heat with a heated pickle product. Do in this publication are safe for all
A deep pressure canner can be used treatment after jars are filled to not pack too tightly. Immediately Wisconsin elevations.
as a boiling water canner. Just be sure obtain a safe, high quality product. fill the jar with a boiling hot 7. When the processing time is
the canner is deep enough to allow Heat processing seals jars and pickling solution, leaving the complete, carefully remove jars
for 1 to 2 inches of briskly boiling destroys harmful organisms and proper amount of headspace from the canner, without tilting,
water above the jar lids. Fill the enzymes that can cause spoilage, between the top of the liquid and and place them upright on a rack
pressure canner with hot water, add softening or off-flavors. the top of the jar (see illustration or counter. Do not cover the jars
jars and enough water to cover them For adequate heating, process in a on page 14). When canning during cooling. Do not retighten
by 1 to 2 inches, and place the lid on pickles and relishes, most recipes the bands on two-piece lids, even
boiling water canner for the correct
the canner. But do not lock the lid in call for 1⁄2-inch headspace. though they may be loose. If
length of time.
place, and leave the petcock open or 4. Remove air bubbles by sliding a liquid has boiled out during pro-
Follow these steps for processing
weighted pressure control off. rubber spatula or bubble freer cessing, do not remove the lid to
pickles and relishes in a boiling water
Other equipment you may need — canner: between the food and the sides add more. As the jars cool, the lids
Candy or jelly thermometer (if you of the jar in several places. Add will snap down in the center.
1. Pretreat two-piece lids as the hot brine or pickling solution as
pasteurize pickles), bowls, mixing 8. When jars have cooled, test for
package directs. needed to adjust headspace to
spoons, timer, jar-filling supplies seal. Lid tops should be
(funnel, ladle, rubber spatula, lid and 2. Thoroughly wash and rinse jars. recommended level. Wipe jar rims depressed and remain that way,
jar lifters), pot holders, wire rack, Keep them hot until you fill them. with a clean, damp cloth or towel. and will ring when tapped with a
labeling supplies. If you have a dishwasher, run Place the lid on the jar. Screw the spoon. After 24 hours or when
them through a complete cycle metal band on firmly, but not too jars are cool, you can carefully
and keep them hot in the dish- tight. remove the screw bands. Wash
washer. 5. Place filled jars in a boiling water and dry the jar lids and threads.
Sterilizing jars canner that has sufficient very Store jars without screw bands in
If the recipe calls for a short process- hot water (140˚ to 170˚ F) in it to a cool, dry place out of direct
ing time — less than 10 minutes — cover the jars and lids by at least sunlight for up to 1 year.
wash jars in warm, soapy water, and 1 inch. Add boiling water carefully
rinse. Sterilize jars by boiling for around jars if needed to bring the
10 minutes. Keep hot until filled. water level in the canner to 1 to
2 inches above the jar lids. Do not
Recipes for refrigerator pickles are
pour boiling water directly on jar
not heat processed, and jars must
lids.
also be sterilized by boiling for
10 minutes before filling.
12 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 13

9. When jars fail to seal Alternative Pickle recipes Fermented or crock pickles
If any jars fail to seal, refrigerate the Hundreds of pickle recipes can be Fermented pickles — like Grandma
jars and consume the pickles or relish low-temperature found in cookbooks and reference used to make in a crock — use bene-
ficial bacteria naturally present to
within 1 week. pasteurization process books published by canning equip-
ment makers — but not all are tested convert cucumbers into pickles.
You can also reprocess pickles and Low-temperature pasteurization can
to ensure safety. The recipes in this Beneficial or “good” bacteria produce
relishes within 24 hours: produce a better pickle texture, but
publication are tested to ensure both the acid that gives these pickles their
■ Remove the contents of the jars. must be done very carefully to avoid
safety and quality. Follow recipes pre- familiar taste — and also preserve
spoilage and is only acceptable for
■ Reheat the pickling solution or cisely, adding the proper proportions them so they can be processed and
certain recipes.
brine to boiling. of ingredients, and processing the stored in a jar for up to 1 year.
Fill jars with room temperature pickles. final product for the correct length of
■ Repack into clean, hot jars leaving Cucumbers or other vegetables are
Pour 165° to 180° F liquid over the time.
proper headspace, remove fermented in a salt brine for several
product, leaving the appropriate head-
bubbles, wipe jar rims clean and In many cases, you can make slight weeks to prepare these pickles.
space. Remove bubbles with a rubber
cap with new pretreated lids. adjustments in spices. But be sure to Do not alter the amount of salt in
spatula.Wipe the jars clean and adjust
■ Process in a boiling water lids. keep proportions of vegetables or fermented pickles. Salt concentra-
canner for the full length of fruit, vinegar and water unchanged, tion is very important in fermenta-
Process at 180˚ F for 30 minutes. and preparation steps intact.
time. tion.
Be sure to use a thermometer.
For fermented pickles, you must also ■ Too little salt will allow spoilage-
Caution: Use this process only when add the exact proportion of salt causing microbes to grow.
a recipe indicates (see sweet pickle called for in each recipe.
recipes, pages 22-25). ■ Too much salt will slow the
Follow heat processing instructions growth of desirable lactic acid-
Headspace
accurately to produce safe, high producing bacteria.
quality pickles. Follow the steps on Accurately measure salt and water
lid
pages 12-13 for safe processing. for pickle brine. If you substitute
headspace Kosher flaked or dairy salt for
canning and pickling salt, weigh out
level of liquid salt to make sure you have substi-
tuted the correct amount: 1 cup
canning and pickling salt weighs 73⁄4
ounces (220 grams). See “Weigh salt
for best accuracy” chart on page 7.
Reprinted with permission from Complete Guide to Home Canning. Agriculture
Information Bulletin No. 539 (Washington, D.C.: U.S. Department of Agriculture),
1994: http://extension.usu.edu/publica/foodpubs.htm
14 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 15

10. The chart below lists the proportions During fermentation, cucumbers
of canning and pickling salt and must be kept beneath the surface of The recipes in this
water required for various brine the brine. A plate weighed down with bulletin call for
strengths. a water-filled jar or a heavy-duty canning and
When cucumbers are placed in brine, food-grade plastic bag filled with pickling salt. If you substitute Kosher
they lose water and weight and brine can keep the vegetables sub-
flaked salt, for best accuracy weigh
become somewhat flexible or merged.
73⁄4 ounces (220 grams) Kosher salt
rubbery. Complete curing will take from 4 to 8
per cup of canning and pickling salt.
As cucumbers soak in the brine, they weeks, depending on the tempera-
gradually absorb salt and become ture during fermentation. For fresh pack or quick process pickles
firm, crisp and tender. More salt is Good quality pickles may be only, you may use plain or iodized
added during brining to keep the produced when the crock is stored table salt, sea salt, reduced-sodium
brine strong enough. between 70˚ and 75° F. Temperatures salt or salt substitutes. But using these
Properly fermented cucumbers will of 55˚ to 65° F are also acceptable, may not yield a quality product. Ice
break when you bend them, and may but fermentation will take longer.
cream salt, rock salt and solar salt
gain weight as they absorb salt water. Avoid temperatures above 80˚ F, should not be used in any pickle
They will absorb sugar, vinegar and because pickles will become soft and
recipe. These salts are not considered
flavorings more readily than will fresh may spoil.
food-grade, and may be unsafe to use.
cucumbers. The color inside cured After fermentation is complete,
cucumbers is a uniform translucent pickles should be heat processed in a Note:
olive-green, in contrast with opaque boiling water canner. Canned fer- g. = gram
white fresh cucumber flesh. mented pickles can be stored on the lb. = pound
shelf for up to 1 year. oz. = ounce
Brines for fermented pickles tbsp. = tablespoon
tsp. = teaspoon
Brine strength Proportion of
1 quart = 2 pints = 4 cups
% salt salt and water Use
5% 3⁄ 4 cup (5.8 oz. or 164 g.) Short-term brining of
salt per gallon of water cucumbers, green tomatoes,
green snap beans
10% 11⁄2 cups (11.6 oz. or 329 g.) Starting concentration
salt per gallon of water for brining cucumbers
and cauliflower
15% 21⁄4 cups (19.2 oz. or 544 g.) Final brine strength for
salt per gallon of water cucumbers and cauliflower
oz. = ounce g. = gram
16 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 17

11. FERMENTED PICKLE RECIPE FERMENTED PICKLE RECIPE
Dill pickles 4. Use a weight to hold the plate Some people dislike the flavor and
down and keep the cucumbers cloudiness of the fermentation brine,
4 lbs. pickling cucumbers, under the brine. Cover the crock and prefer to prepare fresh brine for
3 to 6 inches long loosely with a clean cloth. Keep
canning.
4 to 5 heads fresh or dry dill weed, pickles at room temperature (70˚ to
75° F). Temperatures of 55˚ to 65˚ F To make fresh brine:
or 2 tbsp. dill seed
are acceptable, but then fermenta- Add 1⁄2 cup salt and 1 quart vinegar
1⁄ 2 cup canning and pickling salt
tion will take 5 to 6 weeks. Avoid (5% acetic acid) to 1 gallon water.
1⁄ 4 cup vinegar (5% acetic acid) temperatures above 80˚ F, or Heat to boiling, and simmer for
pickles will become too soft during 5 minutes.
8 cups water fermentation. Do not stir pickles
One or more of the following: around in the container, but be sure 7. Pack the fermented pickles and
they are completely covered with some of the dill into clean, hot
2 tsp. whole mixed pickling spice
brine. If necessary, make more brine quart jars. Do not pack too tightly.
(optional) Add a fresh garlic clove to each jar,
using the original proportions.
2 garlic cloves, peeled (optional) Remove scum daily. Most scum can if desired. Cover with hot brine,
be avoided if you use a brine-filled leaving 1⁄2-inch headspace.
2 dried red peppers (optional)
bag to seal the crock. See page 16. Remove bubbles with a rubber
1. Wash cucumbers, and drain on a spatula. Wipe jar rims with a clean,
rack or wipe dry. Handle gently to Caution: If the pickles become
damp cloth.
avoid bruising. Trim 1⁄ 16 inch from soft or slimy, or develop a dis-
agreeable odor, discard them. 8. Cap jars with pretreated lids.
the blossom end and discard. But Adjust lids.
leave 1⁄ 4-inch stem attached. Place 5. In about 3 weeks, the cucumbers
will have become olive green and 9. Process in a boiling water canner:
half of dill and spices on the
should have a desirable flavor. 15 minutes for pints, 20 minutes
bottom of a clean crock or a con-
for quarts.
tainer of glass or food-grade plastic. 6. Once the fermentation is complete,
Add cucumbers, remaining dill, and heat process pickles for storage. To Note: This recipe requires about 3
spices. process fermented dill pickles, drain weeks for the cucumbers to ferment
2. Mix the vinegar and water the pickles, collecting the fermenta- when the crock is stored at 70˚ to
together. Add salt and stir to tion brine. Strain the fermentation 75° F.
dissolve. Pour the vinegar and salt brine through a double layer of
cheesecloth or paper coffee filters Yield: 9 to 10 quarts
mixture over cucumbers.
3. Cover with a heavy plate or lid that
fits inside the crock or container.
into a large pan. Heat to boiling,
and simmer for 5 minutes. o
18 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 19

12. FRESH PACK & QUICK PROCESS RECIPES FRESH PACK & QUICK PROCESS RECIPES
Bread-and-butter Or: Dill pickles, quick process 4. Pack cucumbers into clean, hot pint
pickle slices For firmer pickles: Wash cucum- or quart jars, leaving 1⁄2-inch head-
8 lbs. pickling cucumbers,
bers or squash carefully. Trim 1⁄16 space. If desired, add 1 teaspoon
6 lbs. pickling cucumbers, inch from the blossom end and 3 to 5 inches long mustard seed, 11⁄2 fresh dill heads
4 to 5 inches long, or discard. Cut into 3⁄16-inch slices. Mix 2 gallons water and 1 or 2 garlic cloves per jar.
slender zucchini or yellow squash 1 cup pickling lime, 1⁄2 cup salt and 3⁄ 4 cups canning and pickling salt Cover cucumbers with hot pickling
(1 to 11⁄2 inches in diameter) 1 gallon water in a 2- to 3-gallon solution, leaving 1⁄2-inch head-
crock, glass or enamelware con- Pickling solution: space. Remove bubbles with a
8 cups onions (about 3 pounds),
tainer. Caution: Avoid inhaling 11⁄2 quarts vinegar (5% acetic acid) rubber spatula. Wipe jar rims with a
peeled and thinly sliced lime dust while mixing the lime- clean, damp cloth.
1⁄ 2 cup canning and pickling salt
1⁄ 2 cup canning and pickling salt water solution. Cover and soak 5. Cap jars with pretreated lids.
1⁄ 4 cup sugar
cucumbers in lime-water solution Adjust lids.
Crushed or cubed ice
for 12 to 24 hours, stirring occasion- 2 quarts water 6. Process in a boiling water canner:
1 cup pickling lime (optional, ally. Remove cucumbers from lime 15 minutes for pints, 20 minutes
see directions for firmer pickles) solution, rinse well and resoak 2 tbsp. whole mixed pickling spice for quarts.
1 hour in fresh cold water. Repeat 3 to 4 tbsp. whole mustard seed Yield: 7 to 9 pints
Pickling solution:
the rinsing and soaking step two
41⁄2 cups sugar
4 cups vinegar (5% acetic acid)
more times. Rinse and drain.
Handle carefully, as slices will be
(1 tsp. per pint jar)
10 to 12 fresh dill heads, washed o
brittle. Drain well. (11⁄2 heads per pint jar), or 1 tbsp. dill
2 tbsp. mustard seed
2. Prepare pickling solution by com- seed or dill weed per pint jar
11⁄2 tbsp. celery seed bining sugar, vinegar and spices in
1 or 2 garlic cloves per jar, peeled
1 tbsp. ground mustard a large kettle. Bring to a boil, and
(optional)
boil 10 minutes. Add well-drained
1. Wash cucumbers or squash care- 1. Wash cucumbers carefully. Trim 1⁄16
cucumbers (or squash) and onions,
fully. Trim 1⁄16 inch from the inch from the blossom end and
and slowly reheat to a boil.
blossom end and discard. Cut into discard. But leave 1⁄4-inch stem
3⁄ 16-inch slices. Combine cucum- 3. Fill clean, hot pint or quart jars with
slices and pickling solution, leaving attached.
bers or squash and sliced onions in 1⁄2-inch headspace. Remove 2. Prepare brine by dissolving 3⁄4 cups
a large bowl. Add salt. Cover with
bubbles with a rubber spatula. Wipe salt in 2 gallons water. Pour over
2 inches crushed or cubed ice.
jar rims with a clean, damp cloth. cucumbers, cover and let stand
Refrigerate 3 to 4 hours, adding
4. Cap jars with pretreated lids. 12 hours. Drain.
more ice as needed. Drain.
Adjust lids. 3. Prepare pickling solution of
5. Process in a boiling water canner: vinegar, 1⁄2 cup salt, sugar and 2
15 minutes for pints or quarts. quarts water in a large saucepan.
Add mixed pickling spices tied in a
Note: After processing and cooling,
clean cheesecloth bag. Heat to
store jars for 4 to 5 weeks to develop boiling. Remove the spice bag.
ideal flavor.
Yield: 7 to 8 pints
20
o
Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 21

13. FRESH PACK & QUICK PROCESS RECIPES FRESH PACK & QUICK PROCESS RECIPES
Dill pickles, reduced sodium Quick sweet pickles 4. Hot pack — Add cucumbers to Variation for firmer pickles: Wash
pickling solution and heat slowly cucumbers. Trim 1⁄16 inch from the
4 lbs. pickling cucumbers, 1 gallon pickling cucumbers, until vinegar solution returns to a blossom end and discard. But leave
3 to 5 inches long 3 to 4 inches long (about 8 lbs.) boil. Stir occasionally to make sure1⁄ 4-inch stem attached. Cut cucum-
6 cups vinegar (5% acetic acid) 1⁄ 3 cup canning and pickling salt the mixture heats evenly. Fill hot,
bers into slices or strips. Mix 1 cup
sterilized pint or quart jars (see
6 cups sugar Crushed or cubed ice page 12) with cucumber slices or pickling lime and 1⁄3 cup salt in 1
2 tbsp. canning and pickling salt 1 cup pickling lime (optional, for firmer strips, leaving 1⁄2-inch headspace. gallon water in a 2- to 3-gallon crock
pickles — see variation, next page) Cover with boiling hot pickling or enamelware container. Caution:
11⁄2 tsp. celery seed
solution, leaving 1⁄2-inch head- Avoid inhaling lime dust while
11⁄2 tsp. mustard seed Pickling solution: space. Remove bubbles with a mixing the lime-water solution. Soak
41⁄2 cups sugar rubber spatula. Wipe jar rims with a
2 large onions, peeled and thinly sliced cucumber slices or strips in lime
31⁄2 cups vinegar (5% acetic acid) clean, damp cloth. Cap jars with
8 fresh dill heads water solution for 12 to 24 hours,
pretreated lids. Adjust lids.
2 tsp. celery seed Process in a boiling water canner: stirring occasionally. Remove from
1. Wash cucumbers carefully. Trim
1⁄ 16 inch from the blossom end and 1 tbsp. whole allspice 10 minutes for pints or quarts. lime solution. Rinse, and soak for 1
discard. Cut cucumbers into Or: hour in fresh cold water. Repeat the
2 tbsp. mustard seed
Raw pack — Fill clean, hot pint or rinsing and resoaking two more
1⁄ 4-inch slices.
1. Gently wash cucumbers. Trim 1⁄16
2. Combine vinegar, sugar, salt, celery
inch from the blossom and discard. quart jars with drained cucumber times. Handle carefully, because
seeds and mustard seeds in a large slices or strips, leaving 1⁄2-inch slices or strips will be brittle. Drain
But leave 1⁄4-inch stem attached.
saucepan. Bring mixture to a boil.
Slice cucumbers, or cut into strips. headspace. Cover with boiling hot well. Pack jars and process as
3. Place 2 slices onion and 1⁄2 dill
2. Place cucumbers in a bowl and pickling solution, leaving 1⁄2-inch directed for hot or raw pack.
head on the bottom of each clean,
sprinkle with 1⁄3 cup salt. Cover headspace. Remove bubbles with Yield: 7 to 9 pints
hot pint jar. Fill jars with cucumber
slices, leaving 1⁄2-inch headspace.
Add 1 slice onion and 1⁄2 dill head
with 2 inches of cubed or crushed
ice. Refrigerate 3 to 4 hours. Add
more ice as needed. Drain well.
a rubber spatula. Wipe jar rims
with a clean, damp cloth. Cap jars o
on top. Pour hot pickling solution with pretreated lids. Adjust lids.
over cucumber slices, leaving 3. Combine sugar, vinegar, celery
1⁄ 4-inch headspace. Remove seed, allspice and mustard seed in a Process in a boiling water canner:
6-quart kettle to make the pickling 15 minutes for pints, 20 minutes
bubbles with a rubber spatula. for quarts. Or use low-tempera-
Wipe jar rims with a clean, damp solution. Heat to a boil.
ture pasteurization (see pages
cloth. 14-15).
4. Cap jars with pretreated lids.
Note: After processing and cooling,
Adjust lids.
store jars for 4 or 5 weeks to develop
5. Process in a boiling water canner:
20 minutes for pints. full flavor.
Yield: 8 pints
o
22 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 23

14. FRESH PACK & QUICK PROCESS RECIPES FRESH PACK & QUICK PROCESS RECIPES
Sweet 4-day gherkins or Day 2 Day 4 Sweet 14-day cucumber
chunk pickles Afternoon: Morning: or cauliflower pickles
Drain cucumbers and return to con- Drain cucumbers, reserving pickling
5 quarts whole small cucumbers, 4 to 6 quarts whole pickling cucumbers,
tainer. Sprinkle with 1⁄4 cup salt and solution. Return cucumbers to con-
11⁄2 to 3 inches long (7 lbs.) or 2 to 5 inches long (4 lbs.) or fresh
cover with fresh boiling water. Let tainer. Add 2 cups sugar and 1 cup
medium cucumbers (7 to 8 lbs.) cauliflower, separated into flowerets
stand, covered, at room temperature. vinegar to the reserved pickling
1⁄ 2 cup canning and pickling salt (4 lbs.)
Day 3 solution. Heat to a boil, and pour over
3⁄ 4 cup canning and pickling salt,
Pickling solution: Morning: pickles.
8 cups sugar separated
Drain. For gherkins (small cucum- Afternoon (6 to 8 hours later):
(1⁄4 cup on each of the 1st, 3rd and
6 cups vinegar (5% acetic acid) bers), prick cucumbers in several Drain cucumbers, collecting pickling
5th days)
3⁄ 4 tsp. turmeric places with a table fork. Cut medium solution in a large saucepan. Add
cucumbers in chunks or slices 1⁄2- remaining 1 cup sugar to pickling Pickling solution:
2 tsp. celery seed 2 tsp. celery seed
inch thick. Return whole cucumbers solution. Heat to a boil. Pack cucum-
2 tbsp. whole mixed pickling spice or slices to container. Make pickling bers into clean, hot pint jars and 2 tbsp. mixed pickling spices
2 sticks cinnamon solution of 3 cups sugar and 3 cups cover with boiling pickling solution, 51⁄2 cups sugar
vinegar. Add turmeric and other leaving 1⁄ 2-inch headspace. Wipe jar
Day 1 4 cups vinegar (5% acetic acid)
Morning: spices. Heat to boiling and pour over rims with a clean, damp cloth. Cap
cucumbers. Cucumbers may be only jars with pretreated lids. Adjust lids. Day 1
Wash cucumbers thoroughly and
partially covered at this point. Wash cucumbers carefully. Trim 1⁄16
remove all blossoms; drain. Trim Process in a boiling water canner:
1⁄ 16 inch from the blossom end and inch from the blossom end and
Afternoon (6 to 8 hours later): 10 minutes for pints. Or use low-
discard. But leave 1⁄4-inch stem
discard. But leave 1⁄4-inch stem Drain cucumbers, reserving pickling temperature pasteurization (see
attached. Wash cauliflower well. Pack
attached. Place cucumbers in a large solution. Return cucumbers to con- pages 14-15).
carefully washed whole cucumbers
container and add boiling water to tainer. Add 2 cups sugar and 2 cups Yield: 9 to 10 pints or cauliflower flowerets into a
cover. Let stand, covered, at room vinegar to the reserved pickling
temperature (65° to 75° F). solution. Heat to a boil, and pour over
pickles.
o suitable 1-gallon container. Add 1⁄4
cup salt to 2 quarts water and bring
Afternoon (6 to 8 hours later): to a boil. Pour over cucumbers or
Drain cucumbers and return to con- cauliflower. Weigh down vegetables
tainer. Sprinkle with 1⁄4 cup salt and with a plate to keep them sub-
cover with fresh boiling water. Let merged, and cover the container
stand, covered, at room temperature. with a clean towel. Allow to stand for
2 days at about 70° F.
(continued)
24 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 25

15. FRESH PACK & QUICK PROCESS RECIPES VEGETABLE PICKLE RECIPES
Sweet 14-day cucumber Days 8, 9, 10, 11, 12 and 13 Dilly beans Pickled three-bean salad
or cauliflower pickles Drain pickling solution and spice bag
4 quarts whole green or wax beans 11⁄2 cups green or yellow beans,
(continued) and save. Add 1⁄2 cup sugar each day
(about 4 lbs.) cut and blanched (see step 1)
to drained pickling solution, and
Days 3 and 5 8 fresh dill heads, or 11⁄2 tsp. dill seed or 11⁄2 cups canned red kidney beans,
bring to a boil in a saucepan. Remove
Drain off brine and discard. Rinse dill weed per jar drained
vegetables from container and rinse.
vegetables. Remove any scum that
Scald container, cover and weight 8 garlic cloves (optional) 1 cup canned garbanzo beans
has formed. Scald the container,
daily. Return rinsed vegetables to 1⁄ 4 tsp. cayenne pepper or 1 small dried (chick peas), drained
cover, and dish or plate used to
container, add boiled pickling hot pepper per jar (optional) 1⁄ 2 cup onion, peeled and thinly sliced
weigh down vegetables. Return veg-
solution, cover and weight. Cover (about 1 medium onion)
etables to container. Add 1⁄4 cup salt Pickling solution:
with a clean towel. 1⁄ 2 cup celery, trimmed and thinly sliced
to 2 quarts fresh water in a saucepan. 4 cups white vinegar (5% acetic acid)
Bring to a boil. Pour over vegetables. Day 14 (11⁄2 medium stalks)
4 cups water
Replace cover and weight. Cover with Drain pickling solution into a kettle, 1⁄ 2 cup green peppers, cored and sliced
1⁄ 2 cup canning and pickling salt
a clean towel. Allow to stand for 2 add 1⁄2 cup sugar, and bring to a boil.
(1⁄2 medium pepper)
days at 70° F. Repeat. Discard spice bag. Pack vegetables 1. Wash pint canning jars. Keep hot
into clean, hot pint or quart jars. until filled. Pickling solution:
Day 7 1⁄ 2 cup white vinegar (5% acetic acid)
Cover with boiling pickling solution, 2. Wash beans thoroughly, and drain.
Drain brine and discard. Rinse veg- Cut into lengths to fit pint jars.
leaving 1⁄2-inch headspace. Remove 1⁄ 4 cup bottled lemon juice
etables. Scald containers, cover and 3. In each hot pint jar, place dill, garlic
bubbles with a rubber spatula. Wipe 3⁄ 4 cup sugar
weight. and pepper, if desired. Pack beans
jar rims with a clean, damp cloth. Cap
Important: Slice cucumbers now, upright, leaving 1⁄2-inch headspace. 11⁄4 cups water
jar with pretreated lids. Adjust lids.
either lengthwise or crosswise, to 4. Prepare pickling solution of 1⁄ 4 cup cooking oil (optional)
Process in a boiling water canner: vinegar, water and salt in a
prevent shriveling. 1⁄ 2 tsp. canning and pickling salt
10 minutes for pints, 15 minutes saucepan, and bring to a boil. Pour
Return vegetables to container. for quarts. Or use low-temperature boiling hot pickling solution over 1. Wash fresh beans and snap off
Place celery seed and pickling spices pasteurization (see page 15). beans, leaving 1⁄2--inch headspace. ends. Cut or snap into 1- to 2-inch
in a small cheesecloth bag. Combine Remove bubbles with a rubber pieces. Blanch beans 3 minutes in
Yield: 8 to 10 pints spatula. Wipe jar rims with a clean,
2 cups sugar and 4 cups vinegar in a boiling water as follows: Place
saucepan. Add spice bag, bring to a
boil, and pour hot pickling solution
o damp cloth.
5. Cap jars with pretreated lids.
beans in actively boiling water.
Cover and start timing the blanch-
Adjust lids. ing process as soon as the water
over vegetables. Add cover and 6. Process in a boiling water canner: returns to a boil. After 3 minutes,
weight. Cover with a clean towel. 10 minutes for pints. transfer beans immediately to a
Yield: 7 to 8 pints pan of ice water and cool for 3
minutes. Drain.
o (continued)
26 Wisconsin Safe Food Preservation Series HOMEMADE PICKLES & RELISHES 27