Pickling Tips For Safe Crisp Relishes And Jars
Good quality produce and correct methods yield the best pickles. Use 5 to 7 percent vinegar, don’t reduce acidity, salt with pickling or coarse salt, and avoid table salt. Boil hard water 15 minutes if needed. For processing, use canning jars and a simmering water bath to preserve crispness, and contact Manitoba Agriculture for a free copy of Pickles and Relishes.
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