Published: by Bobby Carlson |
permalink Canning.To store pickled fruits or veggies at room temperature, they must be pasteurized. Slice fruits and veggies and pack them into jars, covering with a salt brine, vinegar and spice mix, and then seal. The jars should then be placed in boiling water for a precise amount of cooking time. Cooking changes the taste and texture of the ingredients, and helps savor the flavor all year-round without needing refrigeration. Refrigeration.This method is simple. You can make pickled vegetables by preparing a brine along with vinegar and spices for flavor, bringing it to a boil, adding the vegetables to the boiling brine and cooking briefly. The vegetables are ready to eat the next day, and they will keep for a week in the refrigerator. Overnight. This is by far the easiest way to pickle vegetables. When you are done with a jar of pickles, though the brine will be diluted a bit, it is still good for one more use. You can add the veggies of your choice to the remaining brine. These should be placed in the refrigerator for at least 24 hours before tasting.
