Pickle recipes are for just about anything!
Of course there are the usual dill pickles.
How about pickled carrots?
Have you ever had dilly beans? MMMmm
Pickled green tomatoes, preserve the unripened fruits that would end up frozen in the fall.
Chop some of those veggies and combine to make sweet pickle relish.
Mushy dill pickles? I admit I'm pickle challenged. This low temperature process made a huge difference.
Use this dill pickle recipe and the low pasteurization method, mine are now crispy! Yay!
When you think of canning pickles you probably think immediately of a cucumber. However, pickling is not just for cucumbers.
Pickling is simply the preserving of food (many different foods) in an acid, often vinegar. The acidic environment prevents bacterial growth and thus makes the food safe to eat.
Spices and or sweeteners are added for flavor. When canning pickles you will process in a water bath canner.
Homemade Ketchup (or is it catsup?)
Corn Relish Recipe A sweet pickled corn relish recipe made with bits of cabbage and red and green peppers.
Hi Sharon -- What a wonderful website you have--so wonderfully neat and organized; very sharp! I was perusing your site and came across the pickling section and thought I might give you a pickling tip.
After years of making pickles and having success and failures, I discovered something that changed things so that there are no more soft pickles.
I was reading the ingredients on a jar that I usually buy, and they listed distilled water! I use to use alum but found out that because it is an aluminum product that it is not healthy although it sure made for snappy pickles.
I have been canning for about 40 years now; and although I don't do nearly what I use to do--we had a family of eight--we canned everything that didn't move :)
Blessings, Grannie ~ Michigan
I want to thank Grannie for this tip. We all are learning all the time and I for one am pickle challenged! I'm going to try out Grannies idea and see if it helps me make "snappy" pickles instead of the smushy ones I usually get.
Fermenting is a form of pickling. The food to be pickled is soaked in a salty brine to ferment or cure. This is the most time consuming method. Brining time can vary from a couple of days to several weeks.
Also known as quick process. These pickles are packed in a vinegar solution. They can be brined from a few hours to overnight. The are then processed and allowed to set for up to several weeks to allow flavors to develop.
Relishes are a combination of vegetables or fruits that are chopped and packed in a vinegar solution. Sweeteners or spices are added to for flavor. Relishes can be sweet, or add some hot peppers for a spicy touch.
Fruits are brined in a sweet and sour syrup. Usually with vinegar and sugar.
Sauces include Ketchup, Chili sauce or Barbecue Sauce and more.
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