Quick process pickles differ from fermented pickles because the pickling process uses acetic acid from vinegar rather than lactic acid from fermentation. Quick process pickles are ideal for those who want to make pickles, start to finish, in a few days. However, the flavor of fresh pack or quick process pickles is better if they are left to stand in sealed jars for several weeks.
The correct acid concentration, in the form of vinegar, is important because acid prevents the growth of Clostridium botulinum, a deadly microorganism, in quick process pickles. If acid concentration is not sufficient, there is a danger of botulism poisoning. Therefore, use only tested recipes, and do not change the proportion of food, water, and vinegar.
For tested recipes and step by step instructions on how to make quick process pickles click here.
Information Compiled by Lydia Medeiros, Professor, Department of Human Nutrition.
Updated 2008 by Lois Clark, Extension Educator, Family and Consumer Sciences, Auglaize County, and Jean DeBrosse, Program Assistant, Family and Consumer Sciences, Greene County.
Reviewed by Julie Shertzer, Ph.D., R.D., Program Specialist, Ohio State University Extension.