How to Pickle Anything Like a Pro #infographic

How to Pickle Anything Like a Pro #infographic

Have you picked a peck of peppers this summer with Peter Piper? Pickling your summer harvest will not only preserve your abundance, it will also give you a completely new and delicious flavor–not to mention all the health benefits that are included.

Pickling vegetables is a relatively easy task but you can use a few tips and tricks to ensure perfection in pickling. It's very important, for starters, that you follow the recipe exactly. When you modify the amounts you risk spreading bacteria that cause spoilage. Cleaning of all the cooking utensils and jars in soft, soapy water is also essential.

There are also ingredients which are more appropriate for pickling than others. If you don't have access to vegetables that are new in the greenhouse, make sure you pick the items that tend to be blemish-free and crisp. Keep in mind that there are different varieties if you want to pickle cucumbers. Pass on salad cucumbers or waxed cucumbers and check for peeling cucumbers.

Try to beat salt over normal table salt while making pickling brine. The iodine present in table salt may mask your pickles and may cause your brine to appear blurry due to the anticking agents. Cider and malt vinegars may also be used to darken light-colored vegetables. This can be stopped by using natural white vinegar with an acidity below 5 percent. If you prefer acidic pickles, use 7 per cent acidic vinegar.

Once all the required ingredients are obtained you can start the pickling process. Such recipes are best suited for Stainless Steel bowls and pots. You want to avoid copper, iron, zinc, or brass containers and utensils because they can react with the salt and acidic vinegar.

To make sure you don't land in a pickling pickle, use our easy-to-follow guide below. Forget not to give Peter a jar; after all, he did all the picking.

How to Pickle Anything Like a Pro #infographic

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