Safe Equipment for Making Pickles (2155)

One main point to remember is that pickles are prepared with added acid or with a heavy salt solution. Make sure that you have suitable containers that can withstand these conditions without affecting pickle flavor.

For fermenting or brining, use a new, heavy food-grade plastic container or a large glass jar or bowl.   Do not use a crock, because crocks may contain lead that could leach into the acidic brine solution.

Never use a plastic garbage container for making brined pickles. Use a heavy plate or large glass lid topped with a weight to keep pickles below the surface of the brine. A plastic bag or glass jar filled with water makes a good weight. Bricks or stone weights can give an undesirable flavor to the finished product.

To heat pickling liquids, use unchipped enamelware utensils, stainless steel or aluminum. Do not use copper, brass, galvanized aluminum, or iron utensils. These metals react with the acids or salts to cause undesirable color changes, and may form harmful compounds.

Use a pot large enough to simmer the ingredients without boiling over. If the recipe calls for a rolling boil, the pot should have 3 times the capacity of the recipe.

Use a boiling-water bath canner to process jars after filling. Use standard canning jars in good condition and new two-piece canning lids. For more information on pickling, contact your local cooperative extension office.

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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