There are two methods for pickling produce. One is called ``brining,``
the other is called ``fresh-pack.`` The brining method relies on salt or salt and water (brine) to draw out the vegetable`s natural juices. These juices combine with the salt and ferment, producing acid. In the fresh-pack method, the brine (usually a syrup of salt, water and vinegar) is first heated, then poured directly over the vegetables, which have been prepacked in their jars. In this case, the vinegar provides much of the acid, and in both cases, it is the acid that preserves the pickled item and gives it its distinctive marinated flavor.
Experienced canners have their reasons (and/or heirloom recipes) for preferring one method over another. Although brining takes a bit more work, the end product is usually crisper and more flavorful. In fresh-pack, the simplicity of quick pickling speaks for itself.
Note: In fresh-pack pickling, the flavor is best starting four to six weeks after produce is canned. As with jams and jellies, the USDA recommends that pickled mixtures be further processed in the boiling bath method. Although the acid in pickling is the prime preservative, or guard against spoilage, this extra step ensures safety in home canning.
Ingredients in pickling are ubiquitous: sugar, herbs and spices, etc., but you must pay attention to the vinegar and salt used. As for the vinegar, make sure it is marked on the label with the words ``4-6 percent acid`` or
``40-60 grain strength,`` as this is the vinegar used in pickling. Unless otherwise stated, the salt called for is coarse type or pickling salt and can be found with pickling supplies or sometimes by the pound in specialty food stores.