Ingredients for Pickling

Pickling preserves food in a brine solution. The perfect balance of salt, vinegar, water, and herbs and spices can safely preserve your pickled food. You can achieve this balance by precisely measuring your pickling ingredients:

• Salt: Used as a preservative. It adds flavor and crispness to your food, especially pickles. Use a pure, additive-free, granulated salt. Acceptable salts (shown in this figure) are pickling and canning salt (a fine-grained salt containing no additives), most kosher salt, and sea salt (produced from evaporated seawater).

  Salts not suitable for brining and pickling solutions are table salt and iodized salt, rock salt, and salt substitutes.

• Vinegar: A tart liquid that prevents the growth of bacteria. Always use a vinegar with an acidity level of 5 percent. The preferred vinegar for pickling is distilled white vinegar, which has a sharp, tart flavor. Use apple cider vinegar for a milder flavor.

• Water: Soft water is the best water for your brine solution. Distilled water, water with all minerals and other impurities removed, is also a good choice.

  If you use tap water, make sure it’s of drinking quality; if it doesn’t taste good to you, it won’t taste better in your food. Also, avoid using sparkling water.

• Herbs and spices: Use the exact amount of herbs or spices called for in your recipe.

Canning & Preserving Glossary

acidity level

The pH level of a food, which helps to determine the proper method of canning. Experts generally recommend using a pressure canner for low-acid foods such as vegetables and meats, or a water-bath canner for high-acid foods such as fruits and pickled foods.

Canning & Preserving Glossary

dehydrator

An electric kitchen device used for drying (dehydrating) foods. Includes a thermostat and fan that help to regulate temperatures.

Canning & Preserving Glossary

headspace

In canning and preserving, the amount of space between the top of the food or liquid in a jar and the inside of the lid.

Canning & Preserving Glossary

nonreactive utensil

A kitchen tool that won't change the taste of acidic foods that it comes in contact with (recommended when canning and preserving foods).

Canning & Preserving Glossary

pH

A measure of acidity or alkalinity (stands for potential of Hydrogen). In food preservation, the pH or acidity level of a food helps to determine the proper method of canning.

Canning & Preserving Glossary

pressure canning

The recommended process for canning and preserving low-acid foods (such as vegetables and meats); uses a pressure canner.

Canning & Preserving Glossary

water-bath canner

A large kettle used for canning and preserving jars of (typically high-acid) food.

Canning & Preserving Glossary

water-bath canning

The recommended process for canning and preserving high-acid foods (such as fruits and pickled foods); uses a water-bath canner.