QUICK PICKLES

Quick pickles are preserved by adding acid which lowers the pH to the point where it restricts the growth of microorganisms or by a combination of low pH and low a_w. (a_w is water availability. Salt and sugar in pickling recipes tie up water and make it unavailable for microorganisms to use.)

If the quick pickle brine has at least as much vinegar as the other liquids present, then it is acidic enough to lower to pH to the point where microorganisms that cause illness are inhibited. The amount of salt or sugar in a recipe that lacks enough vinegar to be safe by acidity alone is determined in a food microbiology laboratory; it cannot be determined in your home kitchen, nor by cookbook writers. The USDA and Ball Corporation have such testing labs and their pickling recipes are safe even if the ratio of vinegar to water is not 1:1. Recipes published by other sources that do not specify at least as much vinegar as water have questionable safety.

If you cannot locate a pickling recipe for the raw fruit or raw vegetable you wish to pickle, you can experiment with brines as long as you watch the vinegar ratio. Most quick pickle recipes are safe because in order to have good pickle flavor, the acidity needs to be high. Householder errors are usually responsible for acidity problems. Common errors include substituting cider beverages for cider vinegar, reducing the amount of vinegar to prevent heartburn, or not adding enough brine to the jars (recipes may need the brine amount doubled).

For more information on the preservation mechanism and history of pickling, consult the text Food Preservation and Safety on the main menu.

Raw fruits or vegetables are put into clean jars (wash in dishwasher and leave opening-side-down in rack until ready to pack), hot brine is poured over leaving 1/4 inch head space, prepared lids are put on top, and jars are processed in a boiling water canner:

• Gives a strong seal that lasts
• Inactivates plant enzymes that could spoil quality during storage
• Creates a vacuum without air so molds cannot grow

Pickle processing times are short to preserve the crispness of the vegetables, so it is important that the brines be hot. Most recipes specify boiling the brines before adding to jars.

Most quick pickle recipes have cider or white vinegar as their added acid because they are inexpensive, readily available, and produce fine pickles. Modern recipes are designed to use vinegars that are 5% acetic acid. Occasionally off brands of vinegar will be sold at 4% acidity so read the label before purchasing vinegars.

Distilled white vinegar has a mellow aroma and a sharp acid taste. It gives a delicate acid flavor to pickles and does not darken them. Cider vinegar is produced from fermented apple juice. In addition to acetic acid, it contains fruit acids, esters, inorganic salts and extracted substances. It has a mellow acid taste and its fruity flavor blends well. However, it will darken light fruits and vegetables.

Old recipes for quick pickles used vinegars available at the time, which were stronger. Some of these old recipes had excellent blends of flavorings and are worth re-creating, however you will need to adjust the amount of vinegar to at least a 1:1 ratio with other brine liquids for safety.

A common old pickle recipe that stays in families because it is so quick to put in jars and produces tasty pickles has raised safety concerns among food microbiologists. The old recipe has 1 part vinegar to 2 parts water (not enough acid to inhibit microorganisms). The raw cucumbers, seasonings, and dill are packed into quart jars, this low-acid brine is heated and poured in, then lids are quickly put on top. There is no processing in a boiling water canner. The jar seals because when the liquid cools, it shrinks and that forms a vacuum. However this is a weak vacuum and a weak seal. These seals often fail during storage. When the seals fail, molds can then grow which alerts the householder that something is wrong, but the low acid presents a safety concern from microorganisms that cannot be seen but could cause illness. We do not recommend using this common old pickle recipe due to safety factors.

The following is a sample of consumer questions answered in the text Food Preservation and Safety referenced on the main menu. If you would like to read more consumer questions and answers on preserving, check the book out from your library.

Q. What type of salt is required for pickling?

A. Iodized salt will make pickles slightly darker (quality). Salt with anti-caking ingredients can make a brine cloudy (quality). Solar salt which is sold at low prices in large bags for water treatment is not food grade and may contain harmful substances if ingested (safety). Sea salt is made by evaporating sea water and may or may not be food grade; read the label (safety).

Q. Can I make unique pickled products?

A. The amount of sugar and salt are adjustable to taste (if vinegar:water is 1:1) Herbs and spices can be experimented with to give new flavors. A different raw fruit or vegetable can be used (if the vinegar:water is 1:1).

Q. What about alum in pickles?

A. Older pickle recipes often contained alum. The active ingredient in alum is aluminum. Aluminum is linked to toxic effects if it is consumed in a large amount over time. Most people do not eat large amounts of pickles; however, since there is the possibility of a health hazard, most professionals are not recommending using alum in foods. Alum was responsible for giving pickles a crisp, crunchy texture. Simply removing alum from a favorite recipe usually results in a softer pickle. If you choose to add alum; make sure it is food grade. Your pharmacist may carry it.

Q. What is the purpose of lime in pickles?

A. The calcium in lime makes fruits and vegetables firmer. Commercially canned products often contain calcium salts to improve their texture. However, lime used in foods needs to be free of contaminants. Use only food grade lime. Ask your pharmacist.

Q. What is the effect of metals in pickling?

A. Boiling the pickling solution in a glass or enamel pan is recommended to prevent metals from reacting with the acid in the vinegar to produce off-flavors and darkening. Local water supplies with large amounts of iron will cause discoloration of pickles. Lighter colored fruits and vegetables (onions, pears) are a particular problem. The discoloration becomes more apparent with storage time.