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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