Michigan State University Extension
Preserving Food Safely - 01600559
10/13/97

FRESH-PACK PICKLES

  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.        

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