Pickles have been around for thousands of years, well-known historical figures either love them or hate them. Pickles were made by necessity, salting and brining were an efficient way of preserving vegetables in the absence of refrigeration. Being easily transported from one place to another, pickles satiated the empty bellies of soldiers and sailors and provided food during winter.
During the pickling process, microbial organisms bloom turning sugars into lactic acid. This acidic environment prevents bacteria from multiplying, preventing the spoiling of food. Picking juice is usually made from a salt and vinegar brine, although sugar brine is also a good option. Sportsmen and women usually drink pickle juice as it was believed to be a good remedy for dehydration.
Candied Pickle Trivia
- Historical figures have different feelings toward pickles. While Queen Cleopatra attributes pickles to her beauty, Napoleon Bonaparte despised pickles. Christopher Columbus was fond of pickles and often ate it to prevent scurvy.
- In Mississippi, sweet pickles were made by soaking pickles in Kool-Aid.
- In Fiji and the Pacific Islands, pickles were valuable in the courting process. To prove that men are capable of providing for women, they must show their pickle pits to the women’s parents.
Candied Pickle Buying Guide
Bread-and-Butter pickles are a great pick to add to sandwiches. The brown sugar brine and ginger give the pickles their sweet and sour taste. It makes a perfect accompaniment to burgers and briskets.
Baby gherkins are perfect for candied pickles. Visit your local charcuterie to buy high-quality baby gherkins.
Pepperoncini or Banana peppers are slightly tangy and can be harder to find in grocery stores.
Kimchi is a spicy Korean condiment made by brining cabbages and mixing it with chili powder, chili paste, ginger, garlic, and other spices.
Capers have a strong pickle scent. These flower buds add a unique texture and salty flavor to salads, pasta, pizzas, and dressings.
Candied Pickle Production & Farming in Texas
Pickles are a popular treat in Texas, people eat it with popcorns at the movies. Pickle companies source, fresh, local ingredients, straying from preservatives, additives, and food coloring to maintain the natural color and tangy flavor of pickles.
Preservatives and Chemicals
Potassium Benzoate is commonly used in the preservation of pickles, fruit preserves, jellies, and jams. It prevents the growth of mold and bacteria but it’s also a strong carcinogen when mixed with Vitamin C.
Sulfur Dioxide is also used as a preservative. While tiny quantities are harmless to the human body, it can still trigger asthma upon inhalation or ingestion.
Acetic acid is a souring agent found in vinegar. Concentrated acetic acid and its chemical odor can cause eye irritation, headache, chest tightness, and throat burning.
Canning jars and plastic bottles are the common options you can choose when packaging your pickles. Choose canning jars with strong canning lids that can keep air and moisture away from your pickles. Choose stainless steel funnels to neatly pour the pickle mixture into the jars. A large canning pot and cooker can cater to a big batch. Smaller canning sets are also available for a smaller batch of candied pickles.
Plastic containers are a safe option to store pickles as there’s a possibility that there might be a toxic chemical reaction from the vinegar and metals in glass containers.
Enjoying Candied Pickles
The sweet and sour acidity of pickles is a good way to cut the blandness and fullness of bread and potatoes. Add pickles to your salami sandwiches or add chopped pickles to your rich, potato salad.
Add candied pickle juice to your Bloody Mary cocktails for that sweet, sour, and spicy punch.
Make some grilled cheese sandwiches and add cucumber and candied pickle coleslaw to give your sandwich a refreshing taste. The sourness of the pickles cuts the heaviness and creaminess of the cheese.
Stuff some chopped Jalapenos and cream cheese mixture inside a hollow pickle. Wrap it in a wonton and fry to make some Pickle-Jalapeno bombs
Jars and containers need to be sterilized before the pickling process to kill bacteria and pathogens.
Because, salted brine pickles have to ferment at room temperature, place them in a cool, dry place such as a cabinet. Cover the jars with a clean towel to prevent dust and flies from contaminating your mixture. Make sure to put your jar on top of a wider dish to catch any drippings that might leak during the fermentation process.
Homemade pickles can candied pickles can be stored in the refrigerator.
Candied Dill Pickles
2 cups white sugar
½ cup apple cider vinegar
1 jar Dill pickle slices, drained.
- In a large bowl, mix sugar and cider vinegar until sugar is dissolved.
- Add pickle slices and stir to coat.
- Pour into sterilized jars and seal. Refrigerate the sweet pickles and flip the jar daily for a week.