Making Pickles - Confirming Sanitization Procedure
I'm about to make a batch of dill pickles. The recipe it pretty straightforward:
- A batch of firm baby cucumbers
- 1 cup of water
- 1 cup of vinegar
- 1 heaping tablespoon of salt
- 4 cloves of garlic, sliced
- 1 pinch of red pepper flakes
The instructions are also pretty straightforward. Sterilize the canning equipment (jars, lids, seals) in boiling water for at least five minutes. Add the washed cucumbers to the jars, boil the water, vinegar, and everything else, and add it to the jar as well. Seal the jars, and then process them in a large pot of boiling water for five minutes. All to cool over 24 hours, and they're good for a year.
Does this sound about right? I don't want them to spoil.
Thank you in advance!
References
- How to Make Pickles, Accessed 2014-04-02,
<http://www.thekitchn.com/how-to-make-dill-pickles-cooking-lessons-from-the-kitchn-193350>
Best Answer
It sounds reasonable: the large quantity of vinegar will acidify the pickles, preventing the growth of botulism.
The processing step is mostly to seal the jars; the vinegar is the real preservation agent.
Still, I would feel better if The Kitchn had cited the source of the recipe, as you only want to use recipes that come from a trusted and qualified source.
Pictures about "Making Pickles - Confirming Sanitization Procedure"
Do you need to sterilize jars for refrigerator pickles?
You don't need to start sterilizing jars and get out your big canner and fill it up. This is just a simple pickle that you store in the fridge and use up within a few days.What are the steps in pickling?
Make Pickled Vegetables in 4 Easy StepsHow long to wait after canning pickles?
Put the jar in the fridge and eat within 2 weeks. Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basement. Don't store in a warm spot! To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating!How long do you boil pickle?
Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.Fermenting Pickles! || Canning Pickles for Long Term Storage || Preserving Cucumbers
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