Dill Pickles

Myah Palomino

Type of Bacteria used in the fermentation process

Streptococci start the process, producing acid. As the pH falls, types ofLeuconostoc, Pediococcus and Lactobacillus grow, making more acid. Carbon dioxide is also formed but this is removed from the vats.

Ingredients used and directions for preparation

Ingredients and Directions

  1. Prepare the jars: If you are planning to can your pickles for long-term storage, bring a large pot of water to a boil and sterilize the jars and their lids. If you are planning to make refrigerator pickles, simply washing the jars and lids is fine.
  2. Prepare the cucumbers: Wash and dry the cucumbers. Trim away the blossom end of the cucumber, which contains enzymes that can lead to limp pickles. Leave the pickles whole, cut them into spears, or slice them into coins, as preferred.
  3. Add the spices to the jars: Divide the garlic, dill seed, and red pepper flakes (if using) between the pint jars: 2 smashed cloves, 1 teaspoon dill seed, and 1/4 teaspoon red pepper flakes per jar.
  4. Pack the pickles into the jars: Pack the pickles into the jars. Trim the ends if they stand more than 1/2 inch below the top of the jar. Pack them in as tightly as you can without smashing the cucumbers.
  5. Bring the pickling brine to a boil: Combine the vinegar, water, and salt in a small sauce pan over high heat. Bring to a rolling boil. Pour the brine over the pickles, filling each jar to within 1/2-inch of the top. You might not use all the brine.
  6. Remove air bubbles: Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.
  7. Tighten the lids: Place the lids over the jars and screw on the rings until tight.
  8. Optional — Process the pickles for longer storage: For longer storage, place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate those pickles and eat them first.
  9. Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store the pickles in the fridge. The pickles will improve with flavor as they age — try to wait at least 48 hours before cracking them open.
  10. Storing canned pickles: Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.

Time required to produce

Canned pickles will keep for at least a year on the shelf and for several weeks in the refrigerator once opened; refrigerator pickles will keep for several weeks.
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Factors that influence the development of fermentation

These bacteria also generate flavor compounds which are associated with fermented pickles. Other vegetables may be fermented, such as using cabbage to produce sauerkraut. Initial fermentation may be followed by the addition of acid to produce such products as half dills or sweet gherkins.

Chemical changes that take place

The tart flavor of these easily prepared products is due to the acetic acid in vinegar. Fruit pickles are also made using a fresh-pack or quick process. These are usually prepared from whole fruits or smaller pieces and simmered in a spicy, sweet-sour syrup. Fruits such as peaches, pears, and watermelon rind may be used.

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Effect of fermentation on the pH of the food product

pH level of a dill pickle lowers. 5.10-5.40