Pickling Tips and Recipes
How to Pickle and Make Dill Pickles, Pickled Peppers, Dilled Beans, and More!
How to Pickle and Make Dill Pickles, Pickled Peppers, Dilled Beans, and More!
Learn how to pickle! See our best pickling tips—plus, great pickling recipes from dill pickles to pickled peppers! Preserve the bounty of the season’s harvest.
Acidic foods include all fruits except figs, most tomatoes, fermented and pickled vegetables, relishes, and jams, jellies, and marmalades.
https://www.almanac.com/content/pickling-tips-and-recipes?trk_msg=192V2MKNLA5K977VLN4K1TA1BC&trk_contact=EEBLFVJ2I0VAQT9EM5JFVJAK9O&trk_sid=LMG8GM43HUBLB2ER47JJ3QUO24&utm_source=Listrak&utm_medium=Email&utm_term=Pickling+Tips+and+Recipes+(title)&utm_campaign=Companion+Daily
What is Pickling?
In pickling, the process is about adding acid (vinegar or lemon juice) to a low-acid food to lower its pH to 4.6 or lower.Acidic foods include all fruits except figs, most tomatoes, fermented and pickled vegetables, relishes, and jams, jellies, and marmalades.
Pickling Tips
- Produce must be fresh when pickled. Avoid using waxed supermarket produce.
- Select the most uniform, unspoiled produce.
- Scrub food well. Be sure to remove and discard ¼–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.
- Use canning or pickling salt (not iodized table salt!). Pickling salt has no additives. Iodized salt makes the brine cloudy and may change the color and texture of the vegetables as well as possibly leave sediment at the bottom of the jars.
- For the best results, use white distilled or cider vinegar with 5 percent acidity. Use white vinegar when light color is desirable, as with fruits and cauliflower.
- For crisper pickles, put the vegetables (whole or sliced) into a wide bowl and spread a layer of pickling salt on top. Cover and let sit overnight in a cool place. Discard the liquid, then rinse and dry the vegetables before pickling or canning as usual. The salt helps to pull the moisture out of the vegetables and makes them crisper.
- Measure or weigh carefully, because the proportion of fresh food to other ingredients will affect flavor and, many times, safety. Here’s how much of each ingredient to use per pound (or tablespoon) of fruit or vegetable:
Pickling Measures
Pickling salt | 1 pound = 1–⅓ cup |
Granulated sugar | 1 pound = 2 cups |
Brown sugar | 1 pound = 2–¼ to 2–¾ cups, firmly packed |
Fresh herbs | 1 tablespoon = ½ teaspoon crushed dried herbs |
No comments:
Post a Comment