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Coloradans often call Extension offices to talk about
pickle recipes that have been handed down from one generation to
another. The question usually is, "Are these old pickle recipes safe?"
You will find two basic methods of making pickles. In the first
method, the vegetables go through a curing process in a salt and water
brine solution for one or more weeks. Lactic acid produced during this
fermentation process helps preserve the product. The product that
results are called brined or fermented pickles. Sauerkraut is made by
this method. Once fermentation is complete, these foods must be
refrigerated or canned for safekeeping.
It is rare that brined or fermented products are unsafe. You should
not eat products, however, that appear spoiled. Toss all products with
mold growth, off colors, abnormal odors, slippery surfaces or a mushy
texture.
The second method of making pickles is called fresh-pack or
quick-process pickles. Here, raw vegetables or fruits are covered with
a boiling hot vinegar-water solution, spices and seasonings. In
fresh-pack or quick-pickles, the big concern is that sufficient acid
be present to prevent growth of harmful pathogens. Cider or white
vinegar of 5 percent acidity (50 grain) is recommended for pickling.
Bottled lemon juice also can used. Do not use homemade vinegar or
vinegar of unknown acidity in pickling. Do not dilute the vinegar
unless the recipe specifies this. If a less sour product is preferred,
add sugar rather than decrease the vinegar.
Often old pickle recipes will call for less vinegar than water. This
is a potential safety problem because enough acid must be present to
prevent growth of dangerous pathogens. Recently a Consumer asked if
her quick dill pickle recipe passed down from her mother was safe. It
called for two cups water for every cup of vinegar.
In the past, vinegar was sold as seven percent acetic acid. Commercial
vinegar is now 5 percent acetic acid. Old recipes developed for
stronger vinegar might not contain sufficient acid to be used with
today's 5 percent vinegar.
In this case, if the Consumer makes her mother's recipe as is, it must
be stored in the refrigerator for safety. For room temperature
storage, the amount of vinegar must be increased so at least as much
vinegar as water (1 part vinegar to 1 part water) is used. In addition,
the pickles must be processed in a boiling water canner.
Safe pickle recipes are those tested and published by USDA. They are
available through land grant universities, such as Colorado State
University Extension. Also those recipes having at least
one part vinegar to one part water ratio are safe.
Often I hear the question "For generations my family has made top
quality pickles without using a boiling water process to can them. Why
have recommendations changed?
Pasteurization in a boiling-water process destroys yeasts, molds and
bacteria that may cause the product to spoil. The water bath process
also inactivates enzymes that could affect the color, flavor and
texture of the pickle or relish. In addition, a strong vacuum seal is
formed so that pickles won't mold.
Mold growth in canned pickles indicates underprocessing and the pickles
should be discarded. The mold contains harmful mycotoxins and may
reduce the acid content of the pickles. If the acid content is
sufficiently low, Clostridium botulinum spores, if present, could grow
and produce botulism.
Why are grape leaves called for in some old fashioned recipes? Grape
leaves contain tannins that inhibit enzymes which make pickles soft.
They are safe to use. If, however, good quality ingredients are used
and up to date methods are followed, crisping agents such as alum,
pickling lime and grape leaves are unnecessary. To produce a crisp
pickle, use vegetables within 24 hours of harvest. Pick cucumbers
early in the morning and keep in a cool place as they deteriorate
rapidly at room temperature.
For more information contact Sheila Ryan, at the Colorado State
University Extension office in ElPaso County, Colorado.
Phone: (719)636-8920 or e-mail: sheila_ryan@co.el-paso.co.us Ask for
fact sheet no.9.304 Making Pickles at Home and no.9.314 Making Pickled
Peppers at Home.
Or contact your local
Colorado State University Extension office.
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