Vegetable Pickling Tips

When it comes up to vegetable preservation, vegetable pickling likely is the method to choose when you want to have your veggies keep crunchy and crispy.

Although it's not complicated method, but still you will need some tips to ensure that you do it well. It will make your work easier, too.

Even better, if you all new in this area. The following should become your points to understand:

1. Find fresh and firm ingredients for pickling, Avoid using produce that has been coated with wax; since it will block penetration of vinegar into the veggies.


2. Refrigerate the vegetables before pickling for a crisper pickled result.


3. About vinegar choosing, use vinegar with at least 4 percent to 6 percent acetic acid (most commercial vinegars meet the requirement). This mild-tasting vinegar adding is intended not to interfere with the pickled veggies flavour. Distilled white vinegar, white wine vinegar, and cider vinegar are all great for making pickles.


4. Seasoning pickled veggies with salt, kosher salt, sea salt or any other pure non-additive salt will keep the pickling brine clear. In contrary, avoid standard table salt, which is considered contains additives and this will turn brine cloudy.


5. Add only whole spices to season your pickled veggies. Chopped or crushed spices will make the brine cloudy.


6. To produce sterilized pickled veggies, use sterilized jars, lids, tongs and any other equipments as well as the pickling process itself. Scald the equipment in gently boiling water and pour the pickles into the hot, scalded jars, leaving 1/4" headspace.



Wipe the rims clean, attach the lids, and screw cap tightly. Leave for 10 seconds. Place the filled jars back in boiling water to inactivate any spoilage enzymes that may ruin your pickles.

The USDA recommends processing at least 10 minutes for pint-size jar and 20 minutes for quart-size jars. Let processed jars of pickles cool undisturbed for at least 12 minutes. Avoid touching the bands on the jars after they have been processed, as any tightening can break the seal.

7. Let the pickled veggies sealed in processed jars for at least 6 weeks will ensure that the pickles had developed full flavour.

After understanding the critical points of vegetable pickling, you may want to try how to apply it, then click here to find some easy recipes of vegetable pickling.

You may also be interested in...

  Pickled Vegetable Recipe
  Even more recipes here!
   www.VeggieCook.com/Pickling