I usually make quick refrigerator pickles, but when I want to preserve things for longer or save a taste of summer for winter, safe pickling techniques are necessary.
USDA & 4-H Resources
You know where to look for traditional agricultural information and resources? The wealth of knowledge known as 4-H extension offices. How do I know this when I wasn’t in the 4-H? I spent a three summers interning at their head office in D.C. My first year there, I was charged with writing descriptions for each of the books in their catalogue. Being an enthusiastic university student, I gave it my all by actually reading every single book (about 80-150 publications) so I could accurately write a three-sentence summary of its importance, message, and ideal audience. It also made me realize that 4-H has a massive collection of resources on everything from sewing and knitting to farming and food preservation. Of all the resources I found, I liked these the most for their layout and clear writing styles:
- Quality for Keeps – Pickling Basics (from University of Missouri Extension)
- Pickling (from National Center for Home Food Preparation)
- Principles of Home Canning (PDF from USDA)
- Canning Pickles (PDF) (from Iowa State University Extension)
- Pickling Vegetables (PDF) (from Oregon Dept of Transportation) has a great chart
Lasting Power
The general message is that if you want the flavor to last and for it to be safe to eat, follow careful jar and tool sterilization processes. To think, this is what our grandparents needed to do for most things because summer fruit and vegetables were not readily available otherwise. And just two generations later, some of these techniques are lost or seen as intimidating. Or is it just me (a city girl) who feels that way? So even though my quick pickles were not being stored in a pantry for next winter, I wanted to make sure the flavor wouldn’t be tainted by contaminants.
My Pickling & Preserving Recipes
I have a specific category for my pantry recipes, you know the preserved or pickled fruits and vegetables. Here are links to the recipes I’ve shared:
Quick Pickled Fennel & Radishes to Serve with Fish
Homemade Quick Pickles for Summer Sandwiches & Salads
Homemade Blackberry-Apple Quick Jam
Quick Pickled Lemons for Your G&T or Chicken Tagine
Spicy Pickled Old Bay String Beans for Tangy Tomato Juice Cocktails
History of Chutney and Original Recipe for Christmas
The other difference with my pickles is that I limited the spice. Some pickling spice mixes include a lot of different flavors, but I just wanted a tangy accompaniment for a sandwich. You know, just a few steps more flavorful and tender than a regular cucumber slice. So, instead of using cinnamon, mustard seeds, black peppercorns, whole cloves, allspice, juniper berries, whole mace, dill seeds, turmeric, coriander seeds, bay leaves, and dried ginger, I only used mustard seeds, freshly ground black pepper, caraway seeds, sugar, and fresh dill.
What is your favourite pickled fruit or vegetable?