Ingredients
SALT—Pure granulated salt with no noncaking material or iodine added is best. This is sold as pickling salt, “barrel” salt, and “kosher” salt. Pickling salt is sold at the grocery store and “barrel” salt from many farm supply stores.
Table salt contains noncaking materials that may interfere with fermentation during brining. It also may make the brine cloudy. Iodized salt may darken pickles. Never use ice cream salt or rock salt—they are not food-pure.
VINEGAR—Use a 4 to 6 percent acidity (40 to 60 grain) cider or white vinegar. Read the label, for if it does not have the amount of acidity listed, it should not be used for making pickles or relishes. Some vinegar has 19 percent acidity—this must be diluted. Directions are on the label. Don’t use homemade vinegar since the acidity is not known.
Cider vinegar, used in most recipes, has a good flavor and aroma but may discolor pears, cauliflower, onions; therefore white distilled vinegar is used for these. If a less sour product is preferred, choose a recipe that has more sugar. Do not use less vinegar than the recipe specifies.
SUGAR—Granulated, white sugar is used in most pickles. However, some recipes have brown sugar as an ingredient and say so.
SPICES AND HERBS—Always use fresh spices and herbs for best flavor. They deteriorate and lose their pungency in heat and humidity. If they are not to be used immediately, store them in an airtight container in a dark, dry, cool place.
Whole spices, if left in the jar with the pickles, will darken them; therefore they can be tied in a thin cloth bag and removed just before pickles are packed into the jar. Ground spices tend to darken pickles and relishes.
WATER—It is best not to use hard water in brining. If you have hard water, boil it in a stainless steel or uncracked enamel container for 15 minutes. Remove from heat, cover, and let sit for 24 hours. Remove any scum which might have formed. Slowly pour water from the container so that sediment will not be disturbed. The water is now ready to use.