Canning & Preserving Your Own Harvest by Carla Emery

Author:Carla Emery
Language: eng
Format: epub
Publisher: Sasquatch Books
Published: 2010-07-27T16:00:00+00:00

VEGETABLES

Most cuisines throughout the world have a long tradition of pickles, chutneys, and other tasty side dishes. These preserved foods and condiments complement everyday meals as well as holiday feasts, from the exotic flavors of the Middle East and Asia to the seven sweets and seven sours, traditional fare of the Pennsylvania Dutch.

OLD-FASHIONED CROCK PICKLES

Crock pickles cure in a saltwater solution by means of fermentation caused by lactic acid bacteria, a cloudy film or scum that floats on the surface of the brine. Naturally, in this day and age of sanitation and concern about harmful microorganisms, this scum appears somewhat suspect. In fact, lactic acid is responsible for changing the pickles from bright green to an olive or yellow green and produces the characteristically tart, sour flavor we associate with pickles.

For every 5 pounds of cucumbers you will need one gallon of pickling capacity; for example, a 5-gallon crock will hold 25 pounds of cucumbers. Select a ceramic crock, large glass jar, or food-grade plastic container; do not use a metal pot, as it will negatively react with the vinegar.

Season: Mid- to late summer

Yield: 4 quarts

Store: Cool, dark pantry

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