Pickle Crock On Your Kitchen Counter
Some rules involving pickling vegetables in you kitchen.
Pickle Crock on Your Kitchen Counter
By Joseph Parish
Summer time is just around the corner and as such so is the bountiful garden harvest. Soon we will be picking tomatoes, carrots, squash and those tasty cucumbers. Now I know that many gardeners are waiting patiently to can a considerable amount of their 2009 harvest but have you ever considered a pickle crock on your kitchen counter. Just think, all summer you can enjoy fresh vegetables pickled just right from the crock. You can enjoy pickled summer squash, carrots, cucumbers, or just about anything that comes out of your garden. If these appeals to you, here are some simple instructions to get you started.
In order to set up your pickle crock on your kitchen counter you should follow the proportions listed here.
1 gallon of cider vinegar
1 gallon of fresh water
1 cup of pickling salt
Vegetables as you may desire.
Add garlic and dill to suit your fancy
At the end of the growing season you can wait an additional week or two and then remove the pickled veggies. Pack these into clean, sterile jars. Use the same brine that you started with, merely strain it and heat it up. Fill the jars within a half inch to the top and seal. Water bath for approximately ten minutes and allow cooling.
Ceramic crockery has traditionally been used as a container for pickling for many centuries. If you happen to be fortunate enough to have an original Red Wing, Minnesota crockery canning jar, then you have a piece of canning history in front to of you. These particular jars are in heavy demand by various jar collectors. Red Wing was a booming pottery town with many of its inhabitants involved in the production of crockery jars. These jars would be a great addition to your countertop adventure if you can find one. Otherwise you can consider a plastic bucket set on the counter is perfect for this pickling adventure. If nothing else you owe it to yourself to try this at least one time.
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