Suzanne’s Blog: Preservation Reservations – Pickling Without Vinegar

Sweet pickles with rhubarb juice and birch syrup. Photo by Suzanne Crocker.

78 days in and I no longer miss salt!   I’m not sure when it happened.  There seems to have been a gradual and imperceptible change in my taste buds.  But it is a good thing, since I do not yet have a local source of salt to season my food.

However, salt has been used for generations as a preservative.  And this Fall, as I struggle to store a year’s worth of food, preservation has an entirely new meaning in my life.

Pickling and canning are a mainstay of preserving foods, but they require an acid — usually vinegar.  I have no vinegar.  I have no lemon juice.  I did discover that rhubarb juice is almost as acidic as white vinegar (with a pH somewhere between 3.0 and 4.0).  So I tried making sweet pickles with a brine of rhubarb juice, birch syrup and ground celery leaves.  No salt.  I was pretty pleased with the taste and quite proud of myself for finding a way to pickle without vinegar or salt.  I put my 4 jars of experimental pickles in the pantry.  Then, while researching more thoroughly, I discovered caution after caution about pickling or canning with homemade vinegars.  Apparently, with the variable pH of homemade vinegars, they can’t be relied upon to prevent botulism.  Great.  I imagine the headline: Family of Retired Physician Eating Local Dies of Botulism!  I immediately moved my 4 jars of sweet pickles from the pantry to the fridge and put them on the ‘to be eaten soon’ list.

 

So — rhubarb juice pickling is out.

One Reply to “Suzanne’s Blog: Preservation Reservations – Pickling Without Vinegar”

  1. You have encountered a lot more obstacles than expected, Suzanne. Wishing you all the best to see this year through to make your dream a realityl

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