The Pickling Tips And Process
Nothing better then biting into your own canned dill pickles . I love pickled cauliflower . I always used to pick them out of my mom’s preserves. They would come for some and they would be gone.
You can pickle all different kinds of vegetables . I have pickled carrots , beans all sorts of good things.
Here is some real good tips …
Pickling Tips and Recipes
Pickling is a way to preserve the bounty of the season’s harvest. See our tips, pickling measures, and pickling recipes.
- Produce must be fresh when pickled.
- Select the most uniform, unspoiled produce.
- Scrub food well. Be sure to remove and discard 1/4–inch slice from the blossom end of fresh cucumbers.
- Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables .
- For the best results, use white distilled or cider vinegars with 5 percent acidity.
- For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual.
- Measure or weigh carefully. Here are pickling measures:
Pickling salt 1 pound = 1–1/3 cup Granulated sugar 1 pound = 2 cups Brown sugar 1 pound = 2–1/4 to 2–3/4 cups, firmly packed Fresh herbs 1 tablespoon = 1/2 teaspoon crushed dried herbs
- See our Measuring Vegetables and Measuring Fruits charts to translate pounds to cups.
- Sterilize your empty jars. Do not use recycled commercial jars or old-style home-canning jars.
- Use new jar lids for a tight seal. To avoid rust, screw bands should be removed from processed jars that are stored.
- Always wipe the rim of the jar clean for a good seal .
- Process jars in a boiling-water canner for the correct amount of time .
- Label and date your jars and store them in a clean , cool, dark, dry place such as a pantry, cabinet, or basement.
- To allow pickles to mellow, wait at least 3 weeks before using.
Article by : The Old Farmers Almanac