Michigan State University Extension
Preserving Food Safely - 01600555


Pickled vegetables or fruits are preserved by acid.
Because pickles are high in acid, they may be safely
processed in a water bath canner.

Pickle flavors reach their peak after 6 or more weeks in
the jar. In fresh-pack pickles, acetic acid is added to
vegetables or fruits in the form of vinegar. Examples of
fresh-pack pickle products are fresh-pack dill pickles,
pickled zucchini, watermelon pickles and corn relish.

Fermented pickles, also known as brine pickles, contain
lactic acid produced by bacterial fermentation. They are
submerged in a brine solution to ferment for about three
weeks. Brine dill pickles, deli-style dill pickles and
sauerkraut are all fermented pickle products.

Fruit pickles are usually prepared from whole fruits and
simmered in a spicy, sweet-sour syrup. They are bright in
color, of uniform size, and tender and firm without being
watery. Pears and watermelon rind are prepared this way.

Relishes are prepared from fruits and vegetables which are
chopped, seasoned and then cooked to desired consistency.
Bright color and uniformity in size of pieces make an
attractive product.

Relishes accent the flavors of other foods. They may be
quite hot and spicy. Relishes include piccalilli, pepper
onion, tomato-apple chutney, tomato-pear chutney,
horseradish, corn relish and chili sauce.

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