Homespun
PICKLED PEPPERS (HOT)
PICKLED OKRA
GREEN TOMATO PICKLES
Homespun
June 28, 2000
Pickling for Posterity (...well, not that long!)
Pickling is a way to preserve food by using salt, vinegar and/or sugar. There are many types of pickles, with each variety using different combinations of ingredients and preparation.
The acidity of the pickling brine needs to be maintained below a ph of 4.6. This is the reason that we use vinegar that is at least 5% acidity (or 50 grains) for pickling. This is a major food safety rule to follow if you are going to pickle.
Because of the high acidity of pickles, they may be processed in a boiling water bath canner for sealing.
A few quick tips to remember include always using proper equipment for pickling. Such as unchipped enamelware, stainless steel, aluminum, or glass. Never use copper, brass, galvanized or iron utensils; the metals might react with acids or salts and cause undesirable color changes in the pickles or form undesirable, even dangerous compounds.
Firming agents like alum and lime may be used in pickling, but they are not necessary. Alum does not improve the firmness of fresh pack pickles. The calcium in lime improves firmness but excess lime must be thoroughly removed to make safe pickles.
Pickle products are subject to spoilage from yeasts and molds and from enzymes that might affect flavor, color, and texture. Processing pickles in a boiling water bath canner will prevent this.
Always use standard canning jars and two-piece canning lids for all home food preservation products. Processing times and procedures vary depending on the food being pickled.
For complete instructions on home pickling, call our office at 570-6740 for a brochure.
PICKLED PEPPERS (HOT)
4 medium sweet red peppers
4 medium green peppers
10 banana peppers
1 cup vinegar
½ cup water
1 teaspoon salt
1 teaspoon sugar
Stem and seed all peppers. Cut peppers into strips and pack in clean, hot jars. Heat remaining ingredients to boiling and pour over peppers to within ½ inch of top. Adjust jar lids. Process in boiling water bath 5 minutes.
PICKLED OKRA
3 pounds okra, whole
6 hot red or green peppers
6 garlic cloves
1 1/3 cups water
1 quart vinegar
1 1/3 cups water
½ cup salt
1 tablespoon mustard seed
Wash okra. Trim stems; do not cut into pods. Pack okra into clean, hot pint jars; add hot pepper and garlic clove to each jar.
Bring remaining ingredients to a boil. Cover okra with hot liquid, filling to ½ inch from top. Adjust jar lids. Process in boiling water for 10 minutes (start to count processing time as soon as water in canner returns to boiling). Remove jars and complete seals if necessary. Set jars upright on a wire rack or folded towel to cool. Place them several inches apart.
GREEN TOMATO PICKLES
7 pounds very green tomatoes (about 5 quarts)
3 cups pickling lime
12 cups sugar
3 pints vinegar
1 tablespoon whole allspice
1 tablespoon whole cloves
1 tablespoon whole mace
1 tablespoon mustard seed
Slice tomatoes 1/8 to ¼ inch thick into crock or large glass container. Dissolve lime in enough water to cover tomatoes. Soak 24 hours. Drain and soak in cold water for 4 hours, changing water each hour. Make syrup of sugar and vinegar and heat to boiling. Pour hot syrup over tomatoes and let stand overnight. Tie spices in bag and add to tomato syrup mixture and heat to simmer for 45 minutes. Remove spice bag. Pack hot, into hot sterilized jars. Adjust lids and process 5 minutes in boiling water bath.
This page created by Margie Yarnell, Extension Secretary.
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