- Always use the freshest spices and vegetables for maximum flavour and crispness.
- Use stainless steel, plastic, glass or enameled bowls, pots and utensils for all aspects of pickling to prevent discolouration.
- Wash and sterilize canning jars, screwbands and lids according to the manufacturer’s directions.
- Use a sterilized funnel and measuring cup to fill the jars, wiping the rims with a clean, damp cloth, if necessary.
- Process sealed jars on a rack in a boiling water bath for the length of time specified in the recipe to decrease the risk of losing the pickles to spoilage. During processing, the jars must be covered with 2 inches (5 cm) boiling water.
- Remove the jars from the boiling water bath with canning tongs onto cooling racks. Let cool completely.
- After 24 hours, check the seals; the lids should be concave.
- Wipe the jars; label and store in a cool, dark place.
How to Make a Brine
For quick basic brine, mix equal parts vinegar and water, adjust this ratio to match your taste preferences. Acceptable vinegars include: rice, apple cider, white wine and of course, white vinegar. Once the brine is completed, add Club House Pickling Spice mix.
- 0 Calories
- 0g Total Fat
- 0g Saturated Fat
- 0g Trans Fat
- 0mg Cholesterol
- 0mg Sodium
- 0g Carbohydrates
- 0g Fiber
- 0g Sugar
- 0.1g Protein
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