Favorite Pickle Recipes
Collection by Abigal Gordon
Pickles have an extremely long history, they date
back at least forty-five hundred years to ancient
Mesopotamia where it is believed cucumbers were first
pickled. Pickles are mentioned twice in the Bible -Numbers
11:5 "We remember the fish, which we did eat in Egypt
freely; the cucumbers, and the melons, and the leeks, and
the onions, and the garlic:" which were pickled
- History sets an early usage over 3,000
years ago in western Asia, Egypt and Greece. Cleopatra
believed pickles made her more beautiful and rumor has it
that Marc Anthony was pickled as well. Aristotle,
praised the healing effects of pickled cucumbers. One
claimant to having discovered America ,
, was a Pickle Peddler.
Deli-Style Half Dill Pickles
Quick Fresh-Pack Dill Pickles
Kosher Dill Pickles
Hot Dill Pickles
Garlic Dill Pickles
Pickled Chile Peppers
Bread and Butter Pickles
Bread & Butter Pickles
Refrigerated Bread & Butter Pickles
Sweet Heart Bread & Butter
Spicy Bread & Butter
Pickled Watermelon Rind
Pickled Crab Apples
Green Tomato Kosher Pickles
Green Tomato Sweet Pickles
Hawaiian Pickled Onions
Pickled Pink Onions
Pickled Red Onions
Assorted Pickle Recipes
Cucumber Salad Pickles
Sweet Cucumber Pickles
Curried Cucumber Pickles
Spicy Frozen Cucumbers
Sweet Pickled Carrots
the United States , over 5,000,0000 pounds of pickles are devoured
annually, that's just shy of ten pounds of pickles, per person,
The reason for
pickling is the preservation of otherwise perishable food. All foods in their natural state contain
microorganisms, such as bacteria, molds, yeasts and enzymes. Food spoils
when microorganism growth is not controlled. This is what Pickling does,
in short it kills off or renders dormant harmful microorganisms.
PROPER - SAFE HOME PICKING PROCEDURES controls the growth of these
microorganisms, allowing us to keep food beyond its natural storage
Three primary pickling methods are commonly employed
Basic Pickling Procedures
DO NOT use copper, brass, iron or galvanized
utensils when pickling. These metals may react with acids or salts and
cause undesirable flavors, or even form toxic compounds in the mixture.
Wash glass pickling jars.
Prepare lids according to manufacturer's instructions.
Fill pickling jars uniformly with product.
Do not pack so tight that the pickle brine cannot surround and cover
Certain foods, foods with a high starch content in particular swell more
than others and require more headspace. Too much headspace and the jar
won't seal properly ,and, the pickles at the top of the jar may be
discolored or spoiled. If too little headspace is allowed, the food may
be forced under the lid, leaving a residue on the sealing surface and
possibly prevent the lid from sealing.
As a general rule, leave a 1/4 inch headspace for juices, jams, jellies,
pickles and relishes.1 inch headspace for low-acid foods, 1/2 inch
headspace for acid foods, fruits and tomato. Remove the air bubbles by
running a rubber scraper or nonmetal spatula between the food and the
pickle jar. Wipe sealing edge of pickle jars with a clean, damp paper
towel. Add lids and tighten screw bands.
acidity of food influences processing. Foods are grouped as "acid" and
"low-acid" for purposes of selecting the correct processing method. Acid
protects against the growth of unwanted organisms, such as botulinum
a/k/a botulism. Thus, heat treatments need not be as intense for foods
in the "acid" group as opposed to foods in the "low-acid" group.
preserving low acidic foods, such as tomatoes, the USDA recommends that
acid should be added to lower the pH level. This can be done by adding 1
tablespoon of lemon juice or 1/4 teaspoon citric acid per pint of
For quarts, add 2 tablespoons of lemon
juice or 1/2 teaspoon citric acid. This may be done by adding it
directly to jars before filling.
Foods with a pH below 4.6 are classified as "acid," while foods with a
pH between 4.6 and 7.0 are classified as "low-in-acid." It might be more
appropriate to describe the latter group as "low-in-acid."
Foods in the "acid" group can be processed by the boiling water bath
Process pickle jars in a
boiling water canner
or use the low temperature pasteurization treatment.
If you decide to do extensive home pickling, it would be advisable to
purchase a steam pressure canner or water bath canner. A steam pressure canner is basically a large
pressure cooker which is used to process food/pickles under high temperature and
pressure. It will destroy bacteria that can cause sickness and spoilage.
A Water bath canner is a deep kettle with a wire insert that holds your
It's used to preserve pickle and other foods high in acids , such as
fruits and berries.
To process pickles in a boiling water canner, fill canner halfway with
water and preheat to 180 F for hot packs or 140 F for raw packs. Load
sealed jars into the canner rack [Jar rack] and lower with handles or load one jar
at a time with a jar lifter onto rack in canner. Cover canner and turn
heat to high. Add water if needed to a level of 1 inch above jars. When
water boils vigorously, lower heat to maintain a gentle boil and process
pickle jars for the time given in manufacturers instructions.
To process using
low-temperature pasteurization treatment, place pickle
jars in a canner filled halfway with warm (120 F to 140 F) water. Add
hot water to a level 1 inch above jars. Heat the water and maintain 180
F water temperature for 30 minutes. Use a candy or jelly thermometer to
be certain that the water temperature is at least 180 F during the
entire 30 minutes. Temperatures higher than 185 F may cause unnecessary
softening of pickles. This treatment results in a better product texture
but must be carefully managed to avoid possible spoilage of your
pickles. Use only when recipe indicates.
After processing is completed, remove jars from canner with a
and place on a towel or rack. Do not retighten screw bands. Cool jars 12
to 24 hours and remove screw bands. Check lid seals. If the center of
the lid is indented, the jar is sealed. Wash, dry, label and store
sealed jars in a clean, cool, dark place. If the lid is unsealed,
examine and replace jar if defective, use new lids, and reprocess as
before. Wash screw bands and store separately. Pickles are best if used
within a year but are safe as long as lids remain vacuum sealed.