Pickling is More Than Just Cucumbers

Pickling is not simply a way to preserve cucumbers. It is an ancient technique for preserving foods that keeps them safely edible for long periods of time. Pickling uses an acid brine of vinegar with herbs or spices for flavorings. Just about any vegetable can be pickled, as well as other foods like eggs and Porky Pig's famous alliteration . . . pickled pig's feet.

Here is a basic pickle recipe. You can use different vegetables, but the pickling basics are the same.
I like to make different blends using whatever is ready in the garden. Onions, peppers (sweet as well as hot), zucchini, green tomatoes, green beans, cauliflower, just about any solid vegetable you have in the garden will pickle.

Note about pickling lime: Pickling lime is Calcium Hydroxide. There are other kinds of lime which are not food grade and can even be extremely harmful. Always buy food grade pickling lime that is labeled as such. It is a white powder that is mixed with water, and then the vegetables are soaked in the solution.

The reason lime is used in making pickles is that it makes them crisper. It does this by introducing calcium, which reinforces the natural pectin in the vegetable. Usually the vegetable is soaked in lime overnight or 12 - 24 hours, and then it must be rinsed completely several times. Lime is alkaline, which is the opposite of the acid vinegar needed for the pickling process, so it is very important that all lime is rinsed away. The correct pH is crucial to get safe results for long term storage.

Sweet Chunks, Old-Fashioned Lime Pickles take a couple of days to make in steps. These are good made with cucumbers, and zucchini chunks are also delicious.

• Pick your fresh cukes and/or zucchini and wash them well.
• Trim away the stem and blossom ends from the vegetables. Cut them into chunks or spears.
• Soak the pieces overnight (12 hours) in a solution of lime and water. Use a ratio of one cup of lime per one gallon of water. The pieces must be immersed the solution. Check this article for suggestions on keeping the vegetables submerged. Stir occasionally to keep the lime mixed.
• Rinse extremely well several times to be sure that all of the lime is washed away.

Make enough syrup for the amount of vegetables you have. Keep the following ratio of ingredients:

• 2 quarts vinegar (I sometimes mix apple cider vinegar with home infused tarragon, dill, or other herbal vinegar.)
• 8 cups sugar
• Pickling spices in a cloth bag
• 1 Tablespoon turmeric

Boil together until sugar dissolves, then simmer 30 minutes. Turn off heat and let stand for 2-3 hours with spices in. Remove spices and reheat to boil.

Rinse vegetables again, and pack into jars. Pour boiling syrup over, covering vegetables and to fill jars within 3/8inch of top.

Screw on lids and rings and process to seal. 7-9 minutes for pints, 8-12 minutes for quarts in hot water bath.