We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What Are the Best Tips for Pickling Vegetables?

By April S. Kenyon
Updated: May 17, 2024
Views: 34,034
References
Share

Pickling is a form of food preservation that is used to can vegetables that are low in acid content. Vegetables low in acid must be pickled if they are prepared in a hot water bath in order to kill bacteria and prevent food borne illnesses such as botulism. The best tips for pickling vegetables often depend on the type of vegetable being canned and the preferences of the individual. Tips for pickling vegetables include using fresh vegetables, maintaining crispness, and properly canning and storing the vegetables. Brine with accurate amounts of vinegar, pickling spices, garlic, and any other desired spices must be proportioned accurately.

One of the best tips for pickling vegetables is to make sure jars are the appropriate size for the recipe that is being used. It is important that the appropriate size of jar is used in order to accurately and safely pickle vegetables. If a recipe calls for one size jar, but a larger size is used, the brine will not be proportionate to the size of the jars and there will not be enough brine to cover the vegetables accurately. It is important that they are completely covered with the brine.

When pickling vegetables, one should use fresh, just picked vegetables in an effort to maintain crispness. Vegetables that have set for long periods of time lose pectin and become soft. Once vegetables have softened, they cannot be made crisp again. The blossom ends of the vegetables should be cut off, as the blossoms contain microbes that can cause softness.

Another way to maintain or add to the crispness of fresh vegetables in the pickling process is to add alum, lime, calcium, or another firming agent to the brine. When using firming agents, it is important to use the proper amounts. Too little or too much can have the reverse effect and soften the vegetables. Soaking vegetables in ice water for a few hours before pickling will also help them maintain crispness.

Proper canning procedures should be used when pickling vegetables to avoid the dangers of botulism. Vegetables should be packed in sterilized jars and completely covered in the brine. Head space should be left at the top of the jar to allow for bubbling and expansion of the vegetables. The amount of required head space will vary depending upon the type of vegetables and the recipe. If enough space is not left, the contents of the jars may boil over or cause the jars to explode.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources

Editors' Picks

Discussion Comments
By kpage — On Dec 23, 2013
I've read about vinegar as a pickling agent; white vinegar also makes an ideal veggie cleaner.

What the best place to storage pickled vegetables? I assume it's a "cool, dry place"? Are heat and light a concern when finding a viable place to store pickled vegetables?

Share
https://www.wisegeek.net/what-are-the-best-tips-for-pickling-vegetables.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.