KILNER PICKLING MINI GUIDE 2024

Pickling MINI GUIDE

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Contents

4. Essential equipment 6. Sterilising glass jars 7. Checklist for pickling

8. Recipes 14. Processing your jars 15. When things go wrong

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Successfully preserving the nation’s fruit & vegetables.

The original Kilner ® Jar, first invented by John Kilner and Co in the 1840s in England, is as much loved and successful now as it was over 180 years ago. Its long-lasting popularity is owed to its unique pressure seal, iconic design and overall quality. Put simply, households all over the world trust it to successfully preserve and pickle their fruit and vegetables. To help you in your pickling journey we have a dedicated website www.kilnerjar.co.uk which is jam packed with recipes and ‘how to’ video demonstrations, as well as questions and answers on some of the most commonly asked pickling queries.

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Your guide to: Equipment for Pickling

Most of the equipment used to make pickles may already be found in your kitchen but there are a few essential items which you will need for particular processes. The Kilner ® range features a number of specialist items and you will be able to find out more information about them in ‘The Range’ section of our website www.kilnerjar.co.uk.

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1. Clip Top Jars Glass jars with clip top lids and replaceable rubber seals. Available in a range of sizes and shapes. 2. Easy Fill Funnel Made from high quality stainless steel with a mirror polished finish. The wide opening prevents spills or wastage and provides stability when decanting food and vinegar into jars. 3. Jar Tongs With heat resistant arms the Kilner ® Jar Tongs will allow you to grip and remove hot sterilised and processed jars from hot water.

4. Preserve Jars Glass jars with a replaceable vacuum seal lid and screw band. Available in a range of sizes with regular or wide mouth options. 5. Preserving Pan With a sturdy handle and pouring lip, perfect for sterilising Kilner ® Jars and also preparing recipes.

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Checklist for Pickling For flavoursome pickles and an easy pickling process, follow our useful checklist. Pickles are an easy preserve to make provided you are well prepared. Your main priorities are the raw ingredients, a good quality vinegar and the maturing period you allow before opening them.

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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.

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

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

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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.

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

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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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Step by Step:

Sterilising Glass Jars Essential for the pickling process, sterilising glass jars is required to remove all bacteria, yeasts, fungi and organisms from the jar so that when you use it for pickling, the food will remain fresh within the vacuum.

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STEP 1 Remove the lids or rubber seals from your Kilner ® jars and set aside. Check all jars thoroughly for cracks or chips and discard any that are damaged.

STEP 2 Place a pan rack or tea towel into the bottom of the preserving pan and carefully place jars on top.

STEP 3 Fill the pan with cold water until the tops of the jars are covered. Bring to the boil, boil for 10 minutes then turn off the heat.

STEP 4 Place the jar lids or rubber seals into a saucepan and fill with 4 inches of cold water. Heat and simmer at 82 degrees for 10 minutes then turn off the heat.

STEP 6 Place the empty jars, lids and seals onto a clean tea towel on the work surface, ready to fill with your chosen recipe.

STEP 5 When ready to use, carefully remove your sterilised Kilner ® jars from the preserving pan using jar tongs, pouring away any water that’s inside the jar. Remove the lids and seals from the saucepan.

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TOP TIP Always use the freshest produce which has been cleaned thoroughly

Makes 1 x 1 Litre Kilner ® Jars

Prep: 10 mins Cook: 20 mins Marinate: 6 weeks

Difficulty level: Easy

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Step by Step: Pickled Onions

INGREDIENTS

• 500g small pickling onions • 25g salt • 600ml malt pickling vinegar • 100g granulated sugar • 10 peppercorns

STEP 1 Put the onions in a Kilner ® Preserving Pan and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.

STEP 2 Once peeled, place into a preserving pan and sprinkle with salt. Cover and leave overnight or up to 24hrs.

• 2tsp mustard seeds • 1tsp coriander seeds • 2 bay leaves

STEP 4 The following day, rinse the onions well and pat dry. Pack the onions into sterilised Kilner ® Jars then use a jug to pour over the vinegar, including the mustard seeds, coriander seeds, peppercorns and bay leaves, completely covering the onions. Ensure you leave 1.5cm headspace.

STEP 5 Wipe the rim and threads of your Kilner ® Jar and seal. Process your Kilner ® Jars (please visit our section on processing your jars on our website). Allow to mature for 6 weeks in a cool and dry place.

STEP 3 Meanwhile, pour the vinegar and sugar into a preserving pan with the peppercorns, mustard seeds, coriander seeds and bay leaves. Bring to the boil then remove from the heat and set aside overnight to allow the spices to infuse.

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Recipe: Pickled Quails Eggs With Dill

INGREDIENTS

METHOD

• 24 quails’ eggs • 2 shallots • 10g dill • 180ml Aspall White Wine Vinegar

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Place the eggs in a pan of boiling water for 3 minutes. Roll them around so the yolks stay in the middle. Once cooked, plunge into cold water and then peel. If you roll them and break the skin before you peel them, it is much easier. Peel and slice the shallots and combine with the remaining ingredients (apart from the dill) in a saucepan. Bring to the boil while stirring, then simmer for 2 to 3 minutes. Leave to cool. Place the eggs in a clean sterilised jar and pour over the vinegar mix. Add in the chopped fresh dill. Marinate for at least 24 hours in the fridge before serving. Eat within 2 weeks for best flavour, but they should last 2 months in the fridge.

• 45g caster sugar • 2 fresh bay leaves

• ½ teaspoon fennel seeds • ½ teaspoon peppercorns • ½ teaspoon coriander seeds • ½ teaspoon sea salt

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Makes 1 x 0.5 Litre Clip Top Square Jar

Prep: 30 mins Cook: 3 mins Marinate: 24 hrs

Difficulty level: Moderate

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Recipe: Pickled Balsamic Beetroot

INGREDIENTS

METHOD

• 600g beetroot peeled and sliced very thin or julienned • 5 tsp caraway seeds • 220ml Aspall Balsamic Vinegar • 4 tbsp brown sugar • 400ml Aspall Red Wine Vinegar • 6 tbsp brown sugar • 1 cup water • 2 tsp sea salt flakes • 3-4 dried chilli or 2g fresh scotch bonnet

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Peel and thinly slice or julienne the beetroot and pack into sterilised jars with the caraway seeds. Put the lids on until the vinegar solution is ready. Place the balsamic vinegar and brown sugar into a pan and bring to the boil, simmer for about 5 minutes until reduced to about ½ a cup. Set aside. Pour the red wine vinegar and the rest of the sugar in the pan and heat up with the salt, chilli, water, and the balsamic mix. Bring to the boil. Leave for a minimum of 5 days to a week until the pickle is ready.

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Makes 3 x 0.35L Kilner ® Wide Mouth Preserve Jars

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Will last about 2 months.

Prep: 20 mins Cook: 20 mins Marinate: 5 days

Difficulty level: Easy

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Recipe: Hot Pickled Peppers

INGREDIENTS

METHOD

• 200g jalepeño chillies • 400ml Aspall Cider Vinegar • 200ml water • 1 unwaxed lime, zest and juice • 100g granulated sugar or honey • 1/2 tsp fine sea salt • 1 tsp dried oregano • 3 fat garlic cloves, thinly sliced

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Wash and dry the jalepeño chili peppers and slice into small slices. You can leave any small peppers whole, but poke holes in them so the pickling solution can enter the peppers. Rinse the sliced peppers again to get rid of any seeds and dry. Place vinegar, water, garlic, peppercorns, salt and sugar into a pan and bring to the boil. Reduce the heat and simmer for about 2 minutes. Leave to cool slightly. Pour the brine into the jar, over the peppers, and seal with a tight lid. Leave for 3 weeks to allow flavours to develop. Once opened, will last about 6 months. Pack them all into clean sterilised jars.

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Makes 2 x 0.35 Litre Round Clip Top Kilner ® Jars

Prep: 20 mins Cook: 20 mins Marinate: 3 weeks

Difficulty level: Easy

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Recipe: Pickled Button

Mushrooms with Thyme

INGREDIENTS

METHOD

• 500g button mushrooms, larger ones sliced • 2 garlic cloves • 250ml Aspall White Wine Vinegar • 250g Extra virgin olive oil • 1 shallot • Zest of lemon • 1 tsp fresh thyme • ½ tsp Aleppo pepper • 2 bay leaves

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Wipe mushrooms with a damp paper towel to clean. Bring a large pot of water and to boil. Add the mushrooms and cook for 5 minutes. Place all the remaining ingredients into a pan and bring to the boil, then remove from heat. Pour the marinade over the mushrooms and fill the mixture into the jars. Cover and store in the fridge for up to a month. Drain liquid and set mushrooms aside.

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Makes 2 x 0.25L Kilner ® Square Clip Top Jars

Prep: 20 mins Cook: 20 mins Marinate: 4 weeks

Difficulty level: Easy

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Recipe: Japanese Quick Pickled Cucumbers

INGREDIENTS

METHOD

• 2-3 cucumbers • 450ml rice wine vinegar • 450ml water • 380g caster sugar • ¼ tsp salt • ½ tsp black peppercorns

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Place all the ingredients apart from the cucumber in a pan and bring to the boil.

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Simmer for 2-3 minutes, then allow to cool.

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Thinly slice the cucumber, if you have a mandolin that makes it easier, you can also use a peeler and create ribbons instead. Place into jars and pour the vinegar mixture over. As it is a quick pickle, this can be served right away. Consume within a few days.

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Makes 3 x 0.5L Kilner ® Round Clip Top Jars

Prep: 20 mins Cook: 20 mins

Difficulty level: Easy

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If you would like your preserved food to last for up to a year then you need to process your jars. This is a simple process and removes excess air and bacteria from your jars by creating a pressure seal. Processing is similar to how commercial producers of food remove any air in the jars. Your Guide to: Processing your Jars

STEP 1

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Carefully fill your jars and using a clean cloth wipe the rim of the jars to remove any food debris. If using Kilner ® Clip Top Jars place the rubber seal securely onto the jar lid and close the clips. If using Kilner ® Preserve Jars place the metal disc on the jar rim and secure tightly with the screw band.

Place the jars into a Kilner ® Preserving Pan and cover with cool water. Slowly bring to the boil and simmer for 20 minutes. Using jar tongs, carefully remove the jars and place to one side.

Leave your jars to cool for 24 hours. The next day you need to check a seal has formed. For Kilner ® Preserve Jars the lid should not pop when pressed. For Kilner ® Clip Top Jars the lid should not move upwards when the clips are undone. Store your finished pickles in a cool dry place.

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Your Guide to: When Things go Wrong

Soft Pickles

If your pickles are soft when you come to eat them this may be down to using vinegar with low acidity or not enough salt. Make sure to measure salt carefully and choose vinegar which has 5-7% acid content. Another cause for soft pickles is storing them in a place which is too warm. Make sure to store pickles in a cool, dry and dark place. If your pickles are mouldy when you come to eat them you must discard them immediately as they are not edible. The next time you pickle. be sure to take extra care over sterilisation of jars and lids or seals and make sure a good airtight seal has formed. Also, make sure you wash each vegetable thoroughly before processing. Unlike preserves these vegetables are not cooked so washing them is important. Whereas too little salt causes soft pickles, too much salt causes tough pickles so take care to measure the correct amount as indicated by your recipe. Tough pickles can also occur by processing them for too long so be sure to time correctly. Tough Pickles Mouldy Pickles

Pickles can become dark if ground spices are used instead of whole spices. Darkening can also occur if table salt is used as it contains anti-caking agents which cause discolouration. It is always advisable to use pickling or kosher salt. Finally, the water used to make the brine may be hard; the ideal water for making the brine is soft or distilled water. Dark Coloured Pickles

White Sediment

If you find white sediment at the bottom of your jar this could be due to harmless yeasts growing on the surface which has then settled. A small amount of white sediment is normal and is harmless.

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Kilner UK

26-32 Spitfire Road, Triumph Trading Park, Speke Hall, Liverpool L24 9BF. Telephone: +44(0)151 486 1888