It’s National Pickle Day! Pickling is an important tool for preventing food waste.
Whether you have too many cucumbers in your garden and want to make a quick pickle or you want to can to ensure that you have bright, crisp veggies come winter, however you do it — pickling helps improve the lifespan of fresh produce and keeps food out of the landfill.
That’s a pretty big dill!
Click the links below for more pickle facts and pickling tips.
Quick Vegetable Pickling Guide to Reduce Food Waste
5 Surprising Food Wastes You Can Pickle
Find Flavour in Everywhere: Pickling for Reducing Food Waste
MORE FUN PICKLE FACTS
Science of Cooking: Fascinating Pickle Facts
Pickle Trivia: 15 Fascinating Facts about Pickles in Honor of National Pickle Day
History in a Jar: Story of Pickles
National Pickle Day: 5 Facts that make pickles a big dill
The Sweet and Sour of National Pickle Week
Ever wondered about the differences between pickling methods?
Fermented pickles or brined pickles undergo a curing process for several weeks in which fermentative bacteria produce acids necessary for the preservation process. These bacteria also generate flavor compounds that are associated with fermented pickles.
Initial fermentation may be followed by the addition of acid to produce such products as half dills or sweet gherkins.
Fermented pickles require sufficient acidity to prevent the growth of Clostridium botulinum (the bacteria that causes botulism) and possible toxin production.
The following safety tips are critical when preparing fermented pickle products:
- Don’t alter the salt, produce, or water proportions in your recipe.
- Salt is a critical ingredient for fermented products. It helps to prevent undesirable bacteria from growing so desirable bacteria can produce lactic acid needed for preservation.
- Use only methods with tested proportions of ingredients that are recommended by the USDA, Minnesota or other state Extension resources, home canning equipment manufacturers, or other reputable sources.
- Ensure a uniform and adequate level of acid throughout the product using accurate measuring and thorough mixing of ingredients.
- Follow recommended temperatures, time, and weight usage during fermentation.
- Keeping the correct temperature during fermentation is critical to producing the needed acid and flavor compounds.
QUICK (“VINEGAR”) PICKLES
The correct combination of acid, spices and sugar with cucumbers creates an acidic food product known as pickles. Many other vegetables, from asparagus to zucchini, can be pickled also.
Pickling is a relatively easy process, but in order to produce a safe and crisp product follow a recipe specifically designed for the vegetable you’re pickling. Use recipes from a reputable source, such as a state university or extension, the USDA, or recipes provided by home canning equipment manufacturers.
Sources: https://extension.umn.edu/preserving-and-preparing/pickling-basics and https://nchfp.uga.edu/how/can6b_pickle.html#gsc.tab=0