Cooking > Food preservation > Canning > Pickling >
Pickled vegetables >

2024-12-03 ∞

• 3 mason jars – 24 oz / ~750 mL

• 2 lbs carrots

  • Peel if desired
  • Blanch if desired

Sterilize tongs, an air bubble popping tool, funnel, and anything else which will touch the inside of your jars

–

1. How to sterilize mason jars and lids

2. Separately, begin boiling vinegar solution for preparing a brine such that it will be done as the jars are sterilized

   • 10 minutes at sea level. Add 1 minute per 1,000 feet over.
   • If using double-strength vinegar, dilute it before boiling to prevent overly sharp fumes.
   • Boil only long enough to combine with spices or dissolve salt/sugar; avoid prolonged boiling to minimize evaporation.

3. Prepare brine (dry ingredients and such):

   • Mix dry ingredients thoroughly before adding them to the vinegar solution to ensure even distribution.
   • If using powdered spices, whisk or stir frequently to prevent clumping.

4. Microwave brine solution until near boiling

   • Stir occasionally

5. Microwave vegetables to get them as hot as possible:

   • Spread the vegetables in a microwave-safe dish in a single layer for even heating.
   • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.

6. Remove jars from sterilization; while hot:

   • Use a jar lifter or tongs to handle the jars safely.
   • Place them on a clean towel or wire rack to prevent thermal shock from direct contact with a countertop.

7. Pack carrots/whatever into the jars:

   • Pack vegetables tightly but avoid crushing them to ensure even brine penetration.

8. Pour brine “flavor” into the jar:

   • Pour slowly to avoid splashing or creating air bubbles.
   • Use a funnel to avoid spills and air bubbles.
   • Use a sterilized funnel for cleaner and safer handling.

9. Pour hot vinegar into the jar, fully submerging the contents:

   • Leave sufficient headspace (typically 1/2 inch or 1.25 cm) to allow for proper sealing.
   • Ensure the vinegar is at or near boiling to maintain proper temperature.
   • Remove air bubbles by running a sterilized non-metallic tool (like a plastic spatula) along the inside edges of the jar.

10. Add lid:

    • Dip the lid back in the boiling water momentarily to get them a little wet and to ensure a proper seal.
    • Place the flat lid on the jar, ensuring the sealing compound touches the rim.

11. Hand-tighten screw ring:

    • Tighten the screw ring to fingertip tightness; it should be secure but not overly tight to allow air to escape during processing.

12. Re-submerge the jar into the boiling water

    • Ensure jars are covered by at least 1 inch (2.5 cm) of water.
    • 10 minutes at sea level. Add 1 minute per 1,000 feet over.
13. Allow jars to cool for 12–24 hours.

14. Remove screw rings and test lid:

    • After jars cool completely, remove screw rings and gently press on the center of the lid.
    • If the lid flexes or makes a popping sound, it hasn’t sealed properly, and the jar should be refrigerated or reprocessed.

15. Label the jars with the contents and processing date for easier tracking.

    • For the boiling water bath, always start timing when the water reaches a rolling boil.

16. Re-apply screw rings:

    • This step is optional; properly sealed jars don’t require screw bands for storage.
    • If reapplying, ensure they’re clean and dry to prevent rusting.

Store sealed jars in a cool, dark place. Consume before 6 months. Always check seals before consuming.

Brine ∞

• Bring some water to boil and then simmer it, and add:

• 4 teaspoons powdered garlic

  • Not granulated, as that might not dissolve well
• 2 teaspoons powdered onion
• 1 teaspoon dry mustard powder

• 4 tablespoons of salt

  • Use non-iodized salt (like kosher or pickling salt) to avoid cloudiness in the brine.

• 4 tablespoons of sugar

  • Optional, but it balances the flavor

–

Before sealing:

• 1/4 teaspoon (pinch) crushed red pepper flakes
• 5-10 whole peppercorns

• 1 medium or 2 small bay leaves

  • Bay leaves are inedible even after pickling

2024-11-03 ∞

I used the AI “Meta AI”, in WhatsApp.

• 6 small mason jars – 8 oz (250 mL)

• 2 lbs carrots

  • No need to peel
• Cut carrots to length, and then quarter them lengthwise

• Soak the carrots for 30 minutes in water with a bit of white vinegar and some salt

  • You can soak for longer but not more than a few hours
• Prepare a brine of 2 cups water:

• 2-4 teaspoons powdered garlic

  • Not granulated, as that might not dissolve well
• 1-2 teaspoons powdered onion
• 1 teaspoon dry mustard powder
• 2-4 tablespoons of salt

• 2-4 tablespoons of sugar

  • Optional, but it balances the flavor
• Optional: If you bring the water to boil and then simmer it with your dry ingredients, they may dissolve better. Cool it before using it for your brine.
• 2 cups white vinegar
• Sprinkle some red pepper flakes into the jars
• Pack the carrots fairly tightly into the jars
• Cover with brine
• Refrigerate for a shelf life of up to 6 months
• Cupboard or pantry; cool dry place, for a few weeks
• If you are unable to cover them wholly with brine, then you’ll have to shake the closed mason jars and occasionally flip them on their head or tail to ensure that all surfaces soak for a significant period of time.
• 24-48 hours before eating, preferably 7-14 days.

• Serve chilled