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PICKLES & CONDIMENTS PICKLING—NOT JUST FOR CUCUMBERS When you think of pickling, you probably immediately think of cucumber pickles. However, pickling is not just for cucumbers. Pickling is simply the preserving of foods (many different foods) in an acid, often vinegar. Spices and/or sweeteners are added for flavor. Pickles are processed in a water bath canner. The acidic environment prevents bacterial growth, making the food safe to process in a water bath canner. There are several different methods for making pickles. Brined or Fermented Pickles
Relish
Fermenting is a form of pickling. The food to be pickled is soaked in a salty brine to ferment or cure. This is the most timeconsuming method. Brining time can vary from a couple of days to several weeks.
Relishes are a combination of vegetables or fruits that are chopped and packed in a vinegar solution. Sweeteners or spices are added for flavor. Relishes can be sweet, or hot peppers can be added for a spicy touch.
Fresh Pack Pickles
This is also known as quick process. These pickles are packed in a vinegar solution. They can be brined from a few hours to overnight. They are then processed and allowed to sit for up to several weeks to allow flavors to develop. Quick and easy, this is the type of pickle that I prefer most often.
Fruit Pickles
Fruits are brined in sweet-and-sour syrup, usually made with vinegar and sugar. Sauces & Condiments
Sauces include ketchup, chili sauce, barbeque sauce, and more.
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