KILNER_A5 PICKLING MINI GUIDE

pickledcucumber Ingredients  •Half a cucumber •1 shallot, peeled •1 sprigdill, chopped •1 tbspgranulated sugar •Apinchof salt •150ml Sarson'sMalt Vinegar •1 tspwholemustard seeds method 1. Slice the cucumber and shallot veryfinely and layer inaKilner ® ClipTop Jar. Scatterwith the dill. 2. Ina jug combine the sugar, salt, vinegar andmustard seeds then pour over the cucumber ensuring you leave 1.5cmheadspace. 3. Wipe the rimof yourKilner ® Jar and seal. Process your Kilner ® Jars (please visit our sectiononprocessing your jars for information). Allow tomature for 4weeks ina cool anddry place.

Pickled eggs 

Ingredients  •10mediumeggs •500ml Sarson'sDistilledVinegar •4bay leaves •½tspmustard seeds Suggested jars  2 x 0.5 Litre Kilner ® ClipTop Jars or 1 Litre Kilner ® ClipTop Jar method 1. Place the eggs into aKilner ® Preserving Panwithwater, bring to the boil and simmer for 7minutes. Drain and place the pan under the cold tap and runwater onto the eggs until they are cool. Peel the shells away and pack into Kilner ® Sterilised Jars.  2. Add bay leaves andmustard seeds to the jar and pour over distilled vinegar until the eggs are completely covered ensuring you leave 1.5cmheadspace. Wipe the rimof your Kilner ® Jar and seal. Process your Kilner ® Jars (please visit our section on processing your jars for information).   3. Allow tomature for four weeks in a cool and dry place. 

SUGGESTED JARS 2 x 0.35 Litre Kilner ® ClipTop Jars or 0.5 Litre Kilner ® Preserve Jars

formore information onthekilner ® rangevisit kilnerjar.co.uk

TopTip: Always use the freshest producewhichhas beencleaned thoroughly  

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