Discover the Art of Fermentation: Pickling Jars Unleashed!
Pickling and fermenting
Preserve fruit and vegetables
Sterilize glass jars and bottles
Oven, dishwasher, or microwave sterilization
Kilner brand glass jars with airtight seals
Storing pickled fruit and vegetables in jars
Refrigeration needed
Tips for pickling
Watching out for bubbles
Being adventurous with spices
Wiping the rim clean before sealing
Labeling and dating jars
Measurements for pickling
1 pound of pickling salt equals 1-⅓ cup
1 pound of granulated sugar equals 2 cups
1 pound of brown sugar equals 2-¼ to 2-¾ cups
Making pickles without canning or boiling water
Trimming cucumbers, adding spices and herbs
Covering with vinegar brine and refrigerating
Waiting 48 hours
Customizing flavor with spices and herbs
Washing mason jars and lids with hot soapy water
Using kosher salt, not table salt
Trimming cucumbers to fit in jars
Packing jars tightly with cucumber spears and spices
No need to boil vinegar, salt, and sugar combination
Stirring until salt and sugar dissolve
Extra vinegar brine may be left after filling jars
Pickles taste better with longer fridge storage
Best to eat after 48 hours
Pickles can be stored for a couple of weeks
Recipe adapted from Food & Wine