KILNER PICKLING MINI GUIDE

Checklist for pickling

For flavoursome pickles and an easy pickling process, followour useful checklist. Pickles are an easy preserve tomake provided you are well prepared. Yourmain priorities are the raw ingredients, a good quality vinegar and thematuring period you allowbefore opening them.

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

Always make sure you rinse and drain your prepared fruit and vegetables after you have salted them. To prevent your pickled vegetables or fruit from bruising do not pack them too tightly into your jar. Leave the correct headspace as indicated in your recipe. Headspace refers to the unfilled space above the food in a jar and below its lid. The correct headspace is essential for the expansion of food as jars are processed. Process your pickles to create an airtight seal. We recommend processing your finished jars in a water bath. This removes excess air and bacteria by creating a pressure seal.  It is important to let your pickles mature in flavour before you open them, so store them in a cool, dry, dark place for at least 4 weeks.

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