In a Pickle about Pickling........
* Produce must be fresh when pickled. Avoid using waxed supermarket produce.
* Scrub food well. Be sure to remove and discard 1/4–inch slice from the blossom end of fresh cucumbers. Blossoms may contain an enzyme that causes excessive softening of pickles.
* Don't take shortcuts. The jar and lid sterilization process, boiling water timing, and amount of vinegar used are all critical components to crafting perfect pickles.
* Cucumbers go bad quickly, particularly at room temperature.
* Always use pickling salt, not table salt. Table salt contains iodine, a chemical that can darken pickles. Anticaking agents in table salt can cause cloudiness in your brine.
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