subject: How Homemade Pickles Are Healthier Than Packed Ones [print this page] Everyone has an idea that pickles are the most renowned snack or side dish. But quite few would know that they are a very healthy part of your food. Just like the handcrafted jewelry or the handmade jewelry is created out of precious stones, the jems in case of pickles are fruits or veggies. There are around a thousand various pickle recipes out there, but the health prospects change depending upon the contents used and the method of pickling.
You might have come across different pickles in the market, but there is nothing better than a crunchy homemade pickle. The best bit is you can adjust the contents according to your taste needs. You want sweet, sour, spicy or whatever taste, just adjust the contents to do so. But wait on a sec! You need to make sure whether the pickles you are serving to your relatives are safe or not. So, it is a good idea to cast a look at some of these pointers to get a confirmation that your pickles are absolutely safe.
Arrghh, the mushy and foul smell again? Take no chances and immediately throw away any food that you see this way. It is not worth taking chances, when you are in doubt simply discard them out.
If you have selected the vegetable cucumber for example, then it has to be rinsed thoroughly. Besides, everything that comes in contact with the vegetable has to be sterilized including the jars, lids along with utensils. You can do so, by placing them for 10 minutes in a hot water bath.
Most importantly, the cucumber you are choosing for pickling must be devoid of bruises or spots. The best means to keep them undamaged is to can them within 24 hours of pickling. It's also a nice practice to take the cucumbers the very day they are bought. Make sure they are not coated as those cucumbers interfere with the curing process. It's ironic that much of the store bought cucumbers now days have wax covered on them.
It's very essential in pickling that you employ only the trusted recipes. For example, there is no real requirement to change the quantity of vinegar, salt, or water from the recipe. Always bear in mind, in pickling, the ratio of salt to vinegar is a critical element in the curing of cucumbers and thus making safe pickles.
It's better to use a stainless steel, aluminum, glass jar for making brine or the salt-vinegar mix. Metallic utensils can react with the acid and cause some unwanted color changes which are the marker of some harmful compounds in the pickles.
After the cucumbers are nicely packed in the jars, fix the air tight lids. Then again, submerge them in a boiling water bath. See the processing time in your recipe which should be almost 10 to 20 minutes.
There are no assertions that this is an all inclusive gist of every canning step, but once you employ these precautions you can get a fair amount of comfort that your pickles are safe to eat.
