Originally Posted by
ccleroy
Use this, all the vegetables we can are very crisp even the jap's. IMO the whole boil to seal procedure softens vegetables to much, especially the ones you want crisp.
Quick way to pickle anything
This is for a quart and the way we do it.
Quart Jar
Tablespoon Salt
Tablespoon or so of Minced Garlic ( take your cloves and mince)
Pack Jar
Boil Vinegar
Pour in
Lid on jar
Flip jar to seal, once sealed lid shouldn’t pop.
We do jalapeños,green tomatoes, okra, pickles etc like this. Longer they sit the better they get. You can throw a couple jalapeños in there with the okra for some heat if you like.
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