Quick Pickles

Quick pickles are not fermented. Quick pickles are made from fresh fruits and vegetables. Vinegar, sugar and spices are added. Then the pickles are pasteurized. Pickled cucumbers don't require much introduction, glass jars filled with different cucumber types stand on shelves in each supermarket. Billions of hamburgers are sold every year by fast food franchises and they contain a slice of a pickle inside. Canned pickles are subsequently pasteurized which eliminates oxygen by creating a vacuum inside the jar. This prevents molds and yeasts from growing. It also destroys tissue softening enzymes which create soft pickles.

Quick pickling requires at least as much vinegar as other liquids. For pickling purpose brine, fruit or vegetable juice are all considered water and must be matched with an equal amount (or more) of vinegar. Acidity and the following pasteurizing step are the main safety precautions against pathogens so the amount of salt can now be decreased. According to USA standards, when the food is acidified to pH 4.6, the pathogenic bacteria spores cannot produce toxins.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages