THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Thursday, July 28, 1994 TAG: 9407260037
SECTION: FLAVOR PAGE: F1 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Short : 42 lines
CUCUMBERS FOR pickling are coming into season. So if you've never made pickles, give them a try.
With a good recipe and a few pointers, you can be a nearly perfect pickle packer.
Here are a few tips from Nancy Byal, food editor for Better Homes and Gardens magazine, and Andrea Chesman, author of ``Summer In a Jar: Making Pickles Jams and More'' (Williamson, 1985):
Use cucumbers bred for pickle-making. They are available at some farm stands and grocery stores. Plan to make your pickles within 24 hours of picking, if possible.
Choose green cucumbers that are small to medium in size. Avoid old, yellowish cucumbers.
Scrub the cucumbers with a vegetable brush and be sure to scrub off the blossom end before starting. Hollow cucumbers usually float. Remove these and use for relish.
Use soft or distilled water.
Do not alter the quantities of salt, vinegar or water in recipes.
Try to get as many cucumbers in the jar as possible without squashing the vegetables. This prevents the cucumbers from floating and appearing unattractive.
A wide-mouth funnel helps pack the jars without spills.
After packing the jars, run a nonmetal spatula or chopstick around the inside of the jar to remove air bubbles. If needed, add more brine to cover the cucumbers and maintain the head space specified in the recipe.
Store in a cool, dry, dark place. ILLUSTRATION: Color photo
Plan to make your pickles within 24 hours of picking.
by CNB