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For flavoursome pickles and an easy pickling
process, followour useful checklist.
Pickles are an easy preserve tomake provided you are well prepared.
Yourmain priorities are the raw ingredients, a good quality vinegar
and thematuring period you allowbefore opening them.
Essential for the pickling process, sterilising
glass jars is required to remove all bacteria,
yeasts, fungi and organisms from the jar so
that when you use it for pickling, the food
will remain fresh within the vacuum.
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To prevent cloudy or dark pickles forming
always use pickling salt or pure sea salt.
Always make sure you rinse and drain your
prepared fruit and vegetables after you have
salted them.
To prevent your pickled vegetables or fruit
from bruising do not pack them too tightly into
your jar.
Leave the correct headspace as indicated in
your recipe. Headspace refers to the unfilled
space above the food in a jar and below its
lid. The correct headspace is essential for the
expansion of food as jars are processed.
Process your pickles to create an airtight seal.
We recommend processing your finished jars
in a water bath. This removes excess air and
bacteria by creating a pressure seal.
It is important to let your pickles mature in
flavour before you open them, so store them
in a cool, dry, dark place for at least 4 weeks.
2
Next, place a pan rack or tea towel into the bottomof the
preserving pan then place the jars on top.
1
Remove the lids or rubber seals fromyour Kilner jars and put to one side.
Check the jars or bottles thoroughly for damage such as cracks, breaks,
and chips. If youfind that any of your jars or bottles are damaged youmust
discard them.
3
Fill the preserving panwith cool water until the jars are covered and bring
to the boil for tenminutes, turn the heat off and cover the pan to keep the
jars warmuntil you are ready to fill them.
IMPORTANT: never submerge your jars straight into boilingwater or fill jars
with boilingwater.
4
Place vacuumseal lids or rubber seals in a saucepan and fill with 4 inches of
water, heat and simmer at 82 degrees for 10minutes, turn the heat off and
cover the pan until you are ready to seal the jars.
5
Carefully remove your sterilisedKilner
®
jars fromthe preserving pan using
the jamtongs pouring away any water whichmay be inside the jars.
Place the empty Kilner
®
jars onto a clean tea towel on the work surface.
Remove the lids and rubber seals fromthe saucepan using amagnetic lid
lifter and lay themout on the clean tea towel ready to fill.
Checklist
for pickling