1. Homemade Pickles & Relishes

2. 2 Types of Pickles Fermented or crock picklesFermented or crock pickles Fresh pack or quick process picklesFresh pack or quick process pickles

3. Cucumber Pickles Choose fresh, firm cucumbersChoose fresh, firm cucumbers Smaller cukes can be pickled whole; slice or chop larger cukesSmaller cukes can be pickled whole; slice or chop larger cukes Sort and wash before usingSort and wash before using

4. Other Ingredients Softened waterSoftened water Vinegar (5% acetic acid)- white or apple ciderVinegar (5% acetic acid)- white or apple cider Canning & pickling saltCanning & pickling salt Sugar and sugar-substitutesSugar and sugar-substitutes

5. Spices, grape leaves, firming agents Add flavor with spices!Add flavor with spices! Grape leaves- no longer recommendedGrape leaves- no longer recommended Lime and alum are not recommendedLime and alum are not recommended A word about Pickle Crisp…..A word about Pickle Crisp…..

6. Fermented Pickles Good bacteria produce a tangy flavorGood bacteria produce a tangy flavor The amount of salt is keyThe amount of salt is key Keep cucumbers beneath brine surface during fermentationKeep cucumbers beneath brine surface during fermentation Store between 68°-74°FStore between 68°-74°F Heat process once fermentation is completeHeat process once fermentation is complete

7. Genuine Dills & Sauerkraut Ferment in a cool location- 68°to74°FFerment in a cool location- 68°to74°F Remove scum dailyRemove scum daily Refresh brine as often as necessaryRefresh brine as often as necessary Use fresh brine for canningUse fresh brine for canning

8. Tips for High Quality Quick Process Pickles Soak cucumbers in ice water for firmer pickles AND remove 1/16 th inch from blossom endSoak cucumbers in ice water for firmer pickles AND remove 1/16 th inch from blossom end Choose hot pack recipes for a quicker processChoose hot pack recipes for a quicker process Allow 3-5 weeks for flavor to developAllow 3-5 weeks for flavor to develop

9. Low Temperature Pasteurization Fill jars with room temperature pickles. Pour over 165°F to 180°F liquid. Process at 180°F for 30 min. (*Be sure to use a thermometer.)

10. Vegetables Pickles Vegetable pickles from Asparagus ….. to Zucchini!

11. Fruit Pickles Select firm, fresh fruit.Select firm, fresh fruit. Simmer whole fruit in a spicy, sweet-sour syrup.Simmer whole fruit in a spicy, sweet-sour syrup. Pack and process.Pack and process.

12. Relish Recipes To make relishes, mixtures of vegetables and/or fruits are chopped, seasoned, simmered in a sugar and vinegar solution, and then packed and processed. YUM!

13. Refrigerator/Freezer Recipes When it’s hot outside, store fresh-pack pickles in the refrigerator w/out heat processing. Choose freezer pickles for a cool, tasty treat.

14. Common Questions Omitting saltOmitting salt Using artificial sweetenersUsing artificial sweeteners Using cornstarchUsing cornstarch Signs of spoilageSigns of spoilage

15. Common Questions Blue garlicBlue garlic Using ‘burpless’ cucumbersUsing ‘burpless’ cucumbers Aluminum pans for preparing brineAluminum pans for preparing brine Shriveled picklesShriveled pickles

16. How Long Does It Keep? Homemade pickles and relishes: 1 year under proper storage conditions