Pickling For A Complete Novice Beginer

[Python15]

Hi folks, I've never done any of this pickling malarky before but I'm seriously considering it this year; therefore, I need a Sage to tell me what equipment I'm likely to need and where the best source for this would be. I'll will deal with recipes at a later date when I see what I've grown in profusion this year. Is it possible to use second hand jar's? The type that you've already had pickles in? And what about the lids? Are they reuseable? I ask this as I bought a friend some jars as a Christmas present a few years ago and if I remember rightly they were well expensive. Honestly, ANY advice will be very welcome!!

p.s. I apologise if this has all been covered before in a previous thread!

[roitelet]

You can re-use jars for pickles the important thing is that the lids need to be vinegar proof. Failing that I use jam cellophanes under the lids and that stops the vinegar attacking the metal.

You don't need any special equipment other than what you normally have in the kitchen and a large stainless steel saucepan for chutneys. The important thing is the brining of pickles but we will go into that later.

[Scarlet]

As Roitelet says..no need to buy anything so long as you've got a large saucepan. Save those jars and lids, make a start by getting the labels off.

What are you thinking of pickling? Chutney, beetroot! Onions?

[Python15]

I was considering beetroot and gherkins. I had a whole load of beetroot left over last year and had to give it away. I did get some really scrummy beetroot chutney out of it though I didn't even know that you had to brine the veg. Why is this? And before I forget, very many thanks for replying to what must have sounded like a daft question.

[Alison]

Brining remove excess water in the veg so it doesn't dilute the vinegar too much and prevent preservation.

[roitelet]

Beetroot doesn't need to be brined. Cook the beetroot slice and put in jars and pour over spiced vinegar, seal and it's done. Gerkins and onions do need to be brined for 24 hours.

[Python15]

Thanks again guys, I'm looking forward to this!

[rhonsal]

I ask friends/family to stockpile jars for me to recycle - I made pickled cucumber last year for the first time and can recommend them as they were really easy and tasty!

[muddled]

If you put the word out to friends you will likely find yourself inundated with glass jars.

As scarlet says, get the labels off now. It's a tedious job and if you have to do a whole lot at once it will drive you nuts.....best to get it done in dribs and drabs when there's not much else on.

Also, keep an eye out in charity shops. You often find the big ceramic jars with lids there along with books on preserving.

And finally, don't imagine that preserving/pickling only happens in the autumn. Gluts of pretty much anything can end up in a jar! If your garlic splits in the rain in July? Make persian pickled garlic.
Need to use the frozen sweetcorn to make room in your freezer? Make sweet burger relish.

Once you start you'll be addicted though......

[snakeshack]

for big (1/2 gallon) jars for pickled cucumbers & gherkins have a word with your local chippy,if you ask niceliy they will save them for free.
don't forget to grow dill for that authentic taste