If the produce cannot be used immediately, store in a cool, well-ventilated area . Cucumbers particularly deteriorate rapidly, especially at room temperature. Manitoba produce should be picked at the ideal stage of maturity. Choose tender vegetables and firm fruit of the best quality . Seed catalogues and Manitoba Agriculture and Food are good sources of information about varieties that are suitable for pickling.
Salt acts as a preservative and adds flavour and crispness.
Other salts contain anti-caking materials that may make the brine cloudy. Do not alter salt concentrations in fermented pickles or sauerkraut. Proper fermentation depends on correct proportions of salt and other ingredients. Salt and sodium reduced recipes are available if this is your target market. Vinegar is a preservative and gives the characteristic tangy taste.