Pickles and Relishes

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Start with cucumber varieties specially developed for pickling. These varieties yield the crunchiest pickles. Select top-quality, unwaxed cucumbers, and start your recipe as soon as possible after harvesting (within 12 hours). Be sure to remove the blossoms and a slice off the blossom end.
2. For pickles and relishes, use granulated pickling or canning salt. Iodized table salt may cause the pickles to darken, and uniodized table salt may make the brine cloudy. Choose a high-grade vinegar of 4 to 6 percent acid (40 to 60 grain). Cider vinegar is most often used for pickles, but white vinegar may be used when a lighter-colored product is desired. Never dilute the vinegar more than indicated in the recipe. Instead, for a less-sour product, add additional sugar.
3. To make sure your pickles and relishes don't spoil, process them in a boiling water canner with standard canning jars and lids. Use stoneware, glass, aluminum, enameled ware, or stainless steel utensils when preparing your pickles. Do not use copper, brass, zinc, galvanized, or iron utensils. Follow the general directions for processing in a boiling-water canner beginning on page 191. When making pickles, though, be sure to sterilize the jars by immersing them in boiling water for 10 minutes before filling.