See also:
Tools ∞
- Jars
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Different lids
- Do not re-use lids.
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Different kinds of vinegar?
Preparation ∞
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Storing
- Temperature
Dispose of the pickling liquid properly; do not pour it down the drain, because the strong acids and salts can corrode your drain pipes. Instead, throw the remaining pickling liquid into a compost pit or a biomass disposal facility.
"Headspace" is the air space between the top of the liquid and the lip of the jar.
Sterilizing ∞
It might be possible to not thoroughly sterilize if you're doing short-term stuff or refrigerating. Unsterilized stuff would be Culturing.
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Sterilizing - Jars are done differently than lids
- Wash the jars carefully
- dry on a clean roasting rack in a 150 degree (Centigrade) oven.
- The lids go in boiling water.
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- Wash the jars thoroughly with soap and hot water.
- Boil them in a mixture of water, liquid dish washing detergent, and a splash of rubbing alcohol.
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Rinse and wash them thoroughly to get rid of the excess residue from the detergent and alcohol.
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- Boil the lids in a mixture of water, dish washing detergent and baking soda for 20 to 30 minutes.
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Rinse them well with hot running water.
Recipes ∞
PICKLED VEGETABLES
- 1 head cauliflower
- 1 bundle broccoli
- 1 lg. green pepper
- 1 lg. red pepper
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Salad oil
BRINE:
- 6 c. distilled or spring water
- 3 c. white vinegar
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1/2 c. pickling salt
- In hot sterilized quart jars, place fresh garlic pieces and 1/2 teaspoon crusted [crushed?] red pepper into each quart jar.
- Wedge in vegetables
- Cover with boiling brine (see above) to within 1/2 inch of top.
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Pour 1/4 inch of salad oil on top and seal.
- You may use your pickle jars or other vacuum seal jars.
- Put lids or covers in hot water. Kerr lids [?] can also be used.
- Wait 2 weeks.
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Makes 4 quarts. Refrigerate after opening.
Carrot sticks and onions slices can be used for variation.
