Preparing and Canning Fermented and Pickled Foods - General Information
The many varieties of pickled and fermented foods are classified by ingredients and method of preparation.
Regular dill pickles and sauerkraut are fermented and cured for about 3 weeks. Refrigerator dills are fermented for about 1 week. During curing, colors and flavors change and acidity increases. Fresh-pack or quick-process pickles are not fermented; some are brined several hours or overnight, then drained and covered with vinegar and seasonings. Fruit pickles usually are prepared by heating fruit in a seasoned syrup acidified with either lemon juice or vinegar. Relishes are made from chopped fruits and vegetables that are cooked with seasonings and vinegar.
Be sure to remove and discard a 1/16-inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme which causes excessive softening of pickles.
Caution: The level of acidity in a pickled product is as important to its safety as it is to taste and texture.
Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity.
Use only recipes with tested proportions of ingredients.
There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria.
Ingredients. Select fresh, firm fruits or vegetables free of spoilage. Measure or weigh amounts carefully, because the proportion of fresh food to other ingredients will affect flavor and, in many instances, safety.
Use canning or pickling salt. Non-caking material added to other salts may make the brine cloudy. Since flake salt varies in density, it is not recommended for making pickled and fermented foods. White granulated and brown sugars are most often used. Corn syrup and honey, unless called for in reliable recipes, may produce undesirable flavors. White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.
Pickles with reduced salt content
Recipes for pickles with reduced sodium content are provided in Guide 6 of the USDA Complete Guide to Home Canning.
In the making of fresh-pack pickles, cucumbers are acidified quickly with vinegar. Use only tested recipes formulated to produce the proper acidity. While these pickles may be prepared safely with reduced or no salt, their quality may be noticeably lower. Both texture and flavor may be slightly, but noticeably, different than expected. You may wish to make small quantities first to determine if you like them.
However, the salt used in making fermented sauerkraut and brined pickles not only provides characteristic flavor but also is vital to safety and texture. In fermented foods, salt favors the growth of desirable bacteria while inhibiting the growth of others. Caution: Do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required.
Preventing spoilage
Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color, and texture. Processing the pickles in a boiling-water canner will prevent both of these problems. Standard canning jars and self-sealing lids are recommended. Processing times and procedures will vary according to food acidity and the size of food pieces.
This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA.
Learn more about canning and canning safety.
Amy says
My one and only Tabasco plant went crazy this year! I had two pounds of them in the yellow phase still on the plant just before our first frost. I picked the whole plant and made pepper vinegar, then fermented the rest and followed this recipe to make hot sauce. Uh oh, not even close to enough white wine vinegar. So I used white balsamic vinegar. I was really surprised by how much depth that gave what can be, let’s face it, a pretty one-note pepper, even after fermentation. Really happy with these results. Thank you so much!
Mike Hultquist says
Thanks, Amy!