How to Pickle Anything Like a Pro

HOW PICKLE anything like a pro The A, B, Cs of Pickling: Understanding the Basics STEP 1 Prepare Vegetables Some vegetables’ flavors are enhanced by blanching. TO BLANCH: • Bring 16 cups of water per pound of prepped vegetables to a boil in a pot. • Add vegetables Return to a boil and Wash and chop vegetables. cook for 2 minutes [5 minutes for beets]. Transfer vegetables to a large bowl of ice water to cool; drain. and cover. STEP 2 Sterilize jars and lids SUPPLIES • 6 pint-size [2-cup] canning jars • 6 lids • 6 bands • large, deep sauce-pot • Wash jars, bands, and lids in hot soapy water; rinse. • Dry bands, set aside. • Place the jars and lids in 180°F (near-boiling) water for at least 10 minutes. • Keep the jars and lids hot until used. STEP 3 Divide Vegetables Divide vegetables among 6 pint-size [2-cup] canning jars. STEP 4 Add Flavorings ADD FRESH OR DRY FLAVORINGS TO PINT JAR DRY FLAVORINGS (amount per jar) FRESH FLAVORINGS (amount per jar) Habanero or Sliced or whole dill Bay leaf 1 leaf Celery seed ½ tsp. Dried chili peppers 1-3 small, whole peppers Jalapeño pepper 1 fresh 2-4 sprigs Sliced garlic Horseradish Cumin seed 2-3 inch strips (peeled) or % tsp. prepared Dill seed Mustard seed ½ -1 whole % tsp. ½ tsp. ½ tsp. large clove Pickling spice ½ tsp. Turmeric Oregano Sliced shallot ½ tsp. 1 sprig 1 tbsp STEP 5 Make Brine Bring to boil; stir until the salt and Sour Pickle Brine Recipe (Makes 6 cups) sugar are dissolved. Combine in a large saucepan Let boil for 2 minutes. 333 11 12 1 10 4 Distilled white vinegar 3 cups Water 3 cups Remove from the heat. Sugar 2 tbsp Sea salt 2 tbsp + 2 tsp. STEP 6 Fill Jars With Brine Fill jars with brine leaving % inch at the top of the rim; vegetables should be completely covered. Discard leftover brine. Place lids on jars and refrigerate for at least 24 hours before Pickles will serving. [Refrigerate okra and turnips for at least I week]. keep in the refrigerator for up to 1 month. QA STEP 7 Water-bath canning (optional) SUPPLIES Water bath Rack or a large, deep sauce-pot with lid INSTRUCTIONS After filling with brine and Center lid on jar allowing sealing compound to come in contact with the jar rim. Apply band and adjust until fit is tight. Place filled jars in rack. vegetables, clean mason jar rim to remove food residue. Bring water to a full Lower rack with Water should Place lid on water cover jars by 1-2 inches. jars into water. bath canner or sauce-pot. rolling boil. Leave jars in the boiling water for the processing time indicated in Let jars stand for 5 minutes to get acclimated to outside Remove jars and set upright on a towel. Turn off the heat and remove the lid. preserving recipe. temperature. Leave jars undisturbed for Try to lift lids off with fingertips, If the lid cannot be lifted off. The lid has a good seal. Remove bands. 12-24 hours. Pickling allows you to give your favorite summer produce a whole new flavor. Experiment with some of these tips and make your own pickling recipe. eatingwell.com • exploratorium.edu • instructables.com • freshpreserving.com FIX .com