KILNER_A5 PICKLING MINI GUIDE 2024

1.

Only use fresh and ripe fruit or vegetables for your pickles. Using produce that’s under ripe or on the turn will not create a good end result.

2.

To prevent cloudy or dark pickles forming always use pickling salt or pure sea salt.

3.

Always thoroughly rinse and drain your brined or salted fruit and vegetables before continuing with the pickling process.

4.

To prevent your pickled vegetables or fruit from bruising do not pack them too tightly into the jar.

5. Leave the correct headspace as indicated in your recipe as this is essential for the expansion of the food as jars are processed.

6.

We recommend processing jars using a water bath to ensure an airtight seal which prevents bacterial forming.

7.

Pickles must be allowed to mature in flavour before opening them, so store in a cool dry place for at least 4 weeks.

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