Michigan State University Extension
Preserving Food Safely - 01600559


Fresh-pack pickles--such as fresh-pack dill pickles,
crosscut pickles slices (bread-and-butter pickles), sweet
gherkins, or cauliflower pickles--are quick and easy to
prepare. Some recipes call for soaking vegetables for a few
hours or overnight in brine (salt water). After soaking,
they are drained, packed into clean, hot jars, and
covered with boiling-hot pickling solution. The jars are
then closed with two-piece canning lids and processed in a
boiling-water bath.

The pickling solution must contain plenty of vinegar.
Some old recipes call for too little vinegar to insure
safety. Never decrease the vinegar in a pickling recipe.

Avoid packing vegetables too tightly into jars. Plenty of
room must be left for the boiling-hot pickling solution
to circulate around pickles during processing. Spoilage is
a problem when pickles are wedged tightly into jars.

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.