See also Culturing
- Do not re-use lids.
Different kinds of vinegar?
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.
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
- Wash the jars carefully
- dry on a clean roasting rack in a 150 degree (Centigrade) oven.
- The lids go in boiling water.
- 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.
Rinse and wash them thoroughly to get rid of the excess residue from the detergent and alcohol.
- Boil the lids in a mixture of water, dish washing detergent and baking soda for 20 to 30 minutes.
Rinse them well with hot running water.
- 1 head cauliflower
- 1 bundle broccoli
- 1 lg. green pepper
- 1 lg. red pepper
- 6 c. distilled or spring water
- 3 c. white vinegar
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.
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.
Makes 4 quarts. Refrigerate after opening.
Carrot sticks and onions slices can be used for variation.