Cooking >

See also Culturing

Tools ∞

• Jars

• Different lids

  • Do not re-use lids.

• Different kinds of vinegar?

Preparation ∞

• 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.

• Sterilizing - Jars are done differently than lids

  1. Wash the jars carefully
  2. dry on a clean roasting rack in a 150 degree (Centigrade) oven.
  3. The lids go in boiling water.

-

1. Wash the jars thoroughly with soap and hot water.
2. Boil them in a mixture of water, liquid dish washing detergent, and a splash of rubbing alcohol.

3. Rinse and wash them thoroughly to get rid of the excess residue from the detergent and alcohol.

-

1. Boil the lids in a mixture of water, dish washing detergent and baking soda for 20 to 30 minutes.

2. Rinse them well with hot running water.

Recipes ∞

• http://www.cooks.com/recipe/j86837nx/pickled-vegetables.html

• http://archive.azcentral.com/12news/recipes/articles/2008/09/22/20080922pickledvegs09222008-CR.html

PICKLED VEGETABLES

• 1 head cauliflower
• 1 bundle broccoli
• 1 lg. green pepper
• 1 lg. red pepper

• Salad oil

BRINE:

• 6 c. distilled or spring water
• 3 c. white vinegar

• 1/2 c. pickling salt

1. In hot sterilized quart jars, place fresh garlic pieces and 1/2 teaspoon crusted [crushed?] red pepper into each quart jar.
2. Wedge in vegetables
3. Cover with boiling brine (see above) to within 1/2 inch of top.

4. 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.
5. Wait 2 weeks.

6. Makes 4 quarts. Refrigerate after opening.

Carrot sticks and onions slices can be used for variation.

Notes/Ideas ∞

• Kimchi