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Pickling basics from the Rossburn Review
Pickle and relish season is near. Use fresh fruit and vegetables, pick within 24 hours, wash well, remove moldy produce, and avoid bruises. Use 4-6% distilled white vinegar, 5% acidity. do not dilute. Salt correctly with pickling salt only, and use whole spices tied in cheesecloth. Handle hard water by boiling. process in canning jars with hot water bath per recipe. For more information contact Manitoba Agriculture Home Economist at 773-2043 for a free copy of Pickles and Relishes.
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Manitoba Agriculture Home Economist