How to Pickle Food: A Beginner’s Guide
In this blog, I’m going to give you the ultimate crash course in pickling. It is likely you’ll never buy a store-bought lifeless can of sliced jalapenos or a limp dill pickle again after watching this. I will also share with you my recipe for Prepper Pickled Pepper Purslane. In just a few minutes, you’ll know what you need to do for your first pickling project. I went a little pickling crazy and pickled Jalapenos, Classic Dill slices and spears, Green Tomatoes, Bird Peppers, and garlic and onions, which are amazing in Bloody Mary’s, cocktails, or just for cooking. I wanted to give you a broad range of examples. I even use Purslane and Broadleaf Plantain I foraged from my yard. I’ll give you the simple formula upfront, go into a little more detail of what you need to know to be successful, then I’ll tell you what can go wrong, how to fix it or when to toss it, and what to look for when you’ve got it right. Links to calculators and the items mentioned here are at the bottom. Also, you’ll find the recipe and brine chart down there.
WHAT YOU NEED
Of course, you’re going to need the vegetable you plan to pickle, a jar to hold it in, a weight, smooth rock or pieces of carrot and celery, which I’ll show you how to use, salt and water to make a brine, and a lid for that jar. That’s it. I highly recommend some pickling spice, grape leaves if you have them, fermentation weights, maybe some cheesecloth, and maybe airlocks, but you don’t need these to learn how to pickle. You might want to get some basic pH strips too…
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