Pickles, relish, chutney, salsa and sauce give a burst of tangy flavor to sandwiches, meats and salads.
Use produce at peak ripeness and wash it under cold running water or through several changes of water.
Vinegar provides the acid solution to preserve pickles and relishes. Some of our recipes call for cider vinegar, which has a more mellow flavor than distilled white vinegar. Others use distilled white vinegar for its sharper flavor and lighter color.
Pickling salt is used because iodized salt causes pickles to darken or makes the brine cloudy.
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