How does knowledge come alive and evolve? We can only assume that wisdom and skill comes with a lot of trial and error, probably a few unlucky incidences, and definitely at least one lucky accident. Haven’t we all wondered who was brave enough to eat the first raw oyster? Who was the first to realize that meat was far safer and much tastier when cooked over a fire? And who, for goodness sake, was the first to learn how to pickle food? Perhaps it began with a stray cucumber, tossed and left to soak in a barrel of sea water and later found by a very hungry soul. Or it could have been some long ago Indian woman who began to notice how nature itself fermented and pickled grains and vegetables if left in the sun or in salty water.
Pickling is the process of preparing and preserving food by soaking and storing it in a brine solution containing salt and vinegar (acid). Pickling vegetables, fruits and even meats is an ancient process, dating back as far as 2500 BC when cucumbers from India were brought to Mesopotamia to be cultivated. There a method of preservation was developed using salted water along with spices, herbs and aromatic vegetables such as onion and garlic.
Pickled foods played an important role in the sea-faring industry of the 1400’s and 1500’s. Sailors and explorers making transoceanic voyages often suffered from scurvy, a disease caused from the lack of vitamin C. Pickles stored in barrels on board were a rich source of that important vitamin. Salt pork and beef were also common staples aboard clipper ships. In fact, America’s name came from, and is a derivation of, a famous pickle merchant named Amerigo Vespucci. It was he who stocked all three of Columbus’ ships with pickles, and later became an explorer himself.
Vegetables that have been pickled not only have improved flavor but they can also be more nutritious and easier to digest. During the fermentation process, the bacteria present digests vegetable matter producing vitamins such as B1, B2, B12, and C. So what was once considered a way to preserve and prolong food supply has become a preferred way to enjoy such delicacies as pickled cucumbers, peppers, cauliflower, okra, and even watermelon rind!
The recipes that follow in this article are predominantly for pickling cucumbers – America’s favorite kind of pickle. Included is a quick recipe I have used for 20 or more years. It makes a sweet and crisp bread and butter pickle. You will also find a couple of pickled fruit recipes because they are fun to make and provide a different treat.
Success in making pickles depends largely on the kind of vinegar used. You will get the best results with high-grade vinegar, preferably apple cider vinegar for all but light pickles or fruits, which need the use of white vinegar. Check for the acidity on the label. It should be from 4 to 6 percent.
Soaking cucumbers in salt brine will make them crisp – use 1-cup salt to 2 quarts water. You can also scald cucumbers in hot salt water. If your water is hard (high mineral content) bring it to a boil, let it stand for 24 hours and then remove any film that may have developed. Dip out the water and add 1-tablespoon vinegar per gallon. Be sure all vegetables are completely covered with salt water while curing. The best salt is a pure coarse-medium salt. Table salt will work but it contains a chemical that prevents lumping and that can be detrimental to good pickling.
Large containers are necessary for making pickles the long way. Crocks are the best choice because they are made of pottery; they are sturdy and safe. Old crocks can be found at flea and antique markets. I got mine from my husband’s parents - so do not let one leave the family! They are treasures. There are also many plastic containers available at chain stores. While I have not used these, I think they would work well. If you have better suggestions about pickling containers, please let us know!
Tough or shriveled pickles? Blame too much salt, too much sugar or vinegar that is too strong. Mushy pickles can be the result of overcooking. Hollow pickles can be caused by using cucumbers that are too old. Use the freshest vegetables you can find - the old saying goes, “24 hours from vine to brine.” As you can see, a careful balance in brining, cooking, and canning is needed to achieve crisp, tasty pickles.
Short-cut pickling methods are by far the most popular today for home canners. They eliminate the brining process, which can be tedious. That is evident in the first recipe below…and the next time you see shelves upon shelves of pickles available in grocery stores, you should count your blessings at the ease with which we can choose and enjoy a good pickle in this modern world.
Don’t forget, when sterilizing and packing canning jars, please read carefully all instructions that accompany them. It is very important to cook safely and correctly when preserving foods.
Sweet Dill Pickles
6 dill size cucumbers
ice water
onion slices
garlic cloves
fresh dill
1 cup sugar
1 cup water
1 pint vinegar
1/3 cup salt
Soak whole cucumbers in ice water for 3-4 hours. Drain.
Cut in strips and place in hot sterilized jars along with onions and a generous amount of dill.
Combine sugar, water, vinegar and salt; bring to a boil.
Pour mixture over pickles to within 1/2 inch from jar top. Cap snugly with self-sealing lids.
Process jars in boiling water bath for 20 minutes. Remove jars from canner and let cool.
Makes 3 pints.
Quick Bread and Butter Pickles
4 quarts sliced medium-sized cucumbers
6 cups sliced white onions
2 green peppers, sliced to make 1 2/3 cups
3 cloves garlic
1/3 cup granulated pickling salt
5 cups sugar
3 cups apple cider vinegar
1 1/2 tsp. turmeric
1 1/2 tsp. celery seed
2 T. mustard seed
Combine cucumbers, onion, green peppers and whole garlic cloves. Add salt; cover with cracked ice and mix thoroughly.
Let stand 3 hours, then drain well.
Remove garlic.
Combine remaining ingredients; bring to a full boil for 5 minutes.
Pack all in sterilized jars. Makes 8 pints.
Pickled Okra
Use small okra and wash thoroughly. Soak covered in ice for one hour. Drain well.
Per pint you will need:
1 tsp. each of red pepper, celery salt, mustard seed, and dill seed
2-tsp. salt (not iodized)
1 cup white vinegar
1/4 cup water
3 cloves garlic
Pack okra in sterilized pint jars.
Combine water and vinegar and bring to a boil.
Sprinkle seasonings over okra.
Pour water/vinegar mixture into the jar to fill. Cap and seal jar.
Takes 2-3 weeks to pickle properly before eating.
Crisp Watermelon Rind Pickles
1 large watermelon to enjoy – save the rind!
1 quart white vinegar
5 lb. sugar
1 ounce stick cinnamon
1 ounce whole cloves
1/2 ounce powdered lime per gallon water
Prepare rind by removing all green and red. Cut into 1-inch cubes.
Soak rind cubes overnight in the mixture of water and lime. This will require fairly large containers.
In the morning, drain but do not wash.
Cover rind with water and cook for 2 hours.
Drain again and cook slowly for one hour in syrup made of vinegar, sugar, cinnamon and cloves. Syrup should cover all rind.
Ladle cubes of rind into sterilized pint jars while hot. Fill jars with the syrup straining to remove any bits of cinnamon and cloves. Seal in sterilized jars while hot.
Icicle Pickles
Cut large cucumbers in eighths length-wise.
Let stand covered in ice water for 8 hours or overnight.
Pack in hot sterilized quart jars.
Fill center of each jar with 2 pieces of celery and 6 small pearl onions. (You may also use slices of your favorite onion.)
For 3 or 4 quarts, mix 1-quart cider vinegar with 1/3-cup coarse-medium salt and 1 cup sugar. Heat mixture to a boil and fill jars to top. Seal.
Pickled Cherries
2 1/2 cups light brown sugar, firmly packed
2 cups apple cider vinegar
2 tsp. whole cloves
4 (3-inch) cinnamon sticks, broken
2 quarts pitted and stemmed cherries
Sterilize jars; keep in hot water until ready to fill.
In a large saucepan, combine the sugar, vinegar, and spices.
Bring to a boil; reduce heat and simmer for 3 to 4 minutes.
Strain the mixture to remove cloves and cinnamon pieces.
In the same saucepan, cook the cherries with the strained liquid for about 5 minutes.
Remove from heat and ladle cherries into hot sterilized jars. Cover with the hot juice and cap immediately. Makes 3 pints.
Spiced Blueberries
3 quarts blueberries
1 cup vinegar
1 cup sugar
2 T. whole cloves
Combine all ingredients in a large kettle and bring to a boil. Simmer, stirring often until liquid begins to jell, about 20-25 minutes.
Pour into hot, sterilized jars using self-sealing lids.
Process in a boiling water bath for 5 minutes. Remove jars and let cool.
Makes 2 pints. This is great with ham or pork recipes.
Sweet Pickles
(the long way)Select 150 3 or 4-inch cucumbers (about 9 1/2 pounds). Wash and cover with hot salt brine made of 1-cup coarse-medium salt to 2 quarts water. Cool; cover and let stand 7 days. Drain; cover with hot water and let stand 24 hours. Drain; again cover with hot water; add 2 tablespoons alum; let stand 24 hours. Drain; split cucumbers.
Combine 12 cups sugar, 8 cups cider vinegar, 1 1/2 teaspoons celery seed, 1-ounce stick cinnamon (about 8 sticks) and 1 cup prepared horseradish. Heat to boiling and pour over cucumbers. Drain syrup from cucumbers each morning for 4 days. Reheat and pour over cucumbers. Let cucumbers cool in syrup before covering.
The last morning, heat cucumbers and syrup to boiling. Pack cucumbers in hot, sterilized jars. Fill jars with hot syrup and seal. Pickles will be ready in 2 weeks.
In closing, here is an interesting fact I found online while researching the pickling process. In the Pacific Islands, food spoilage has historically been a problem, due to the warm and humid climate. The native communities, for over two thousand years, have fashioned fermentation chambers dug into well-drained soil and lined with banana leaves. Here they store surplus food as a safeguard against natural catastrophes such as hurricanes. In fact, after a hurricane, island natives would quickly gather fallen fruit and begin to preserve it in the pits. These preservation chambers were so important that young Fuji men could only propose marriage after the intended bride’s parents had inspected his food storage pits! Nothing like a good storage pit to make a guy great husband material.
Have fun pickling!
Sources
“Farm Journal’s Country Cookbook”, 1972, published by Doubleday & Company, Garden City, New York
“Talk About Good!”, 1974, published by The Junior League of Lafayette, Louisiana
“Better Homes and Gardens New Cookbook”, 1965, Meredith Publishing Company
“McCall’s Cook Book”, 1963, Random House Publishing, New York, New York
Wikipedia – The Free Encyclopedia