INGREDIENTS

INSTRUCTIONS

Use only the freshest ingredients, straight from the garden if
possible. Avoid produce with a waxed coating; it won't absorb brine.
Wash produce and cut off any bruised or discolored bits. Dirt and
spoilage that wouldn't be harmful when eaten fresh could breed
dangerous bacteria when seated in a jar. Use salt without additives,
such as kosher or pickling salt. Avoid sea salt, which contains
minerals, and iodized table salt. Only white and cider vinegars have
high enough acid levels for safe pickling. If your pickles are too
tart, don't decrease the vinegar-add more sugar instead. Never boil
the syrup beyond the time specified; prolonged boiling breaks down
acetic acid, making it too weak to prevent bacterial growth. Only  jars
specified for home canning are made to withstand the stresses  and high
temperatures of the process. Use vintage canning jars only  if they are
in perfect condition and can be used with new two-piece  screw lids for
a secure fit. Use the flat lid only once. Screw bands  can be reused if
they are rust-free and not bent. Keep everything at  its proper
temperature. Pickles, jars, and lids should be hot. Begin  timing
sterilizing of jars and water bath after the water has come to  a boil.
Leave pickles out to cool for twenty-four hours after  processing.
Before storing them, check seals: The lids should be taut  and sucked
slightly inward by the vacuum inside. Jars with loose  seals should be
refrigerated and the pickles eaten within a week.  Date the pickles.
"Mine could sit in the cabinet for ten years," says  Salli LaGrone. "I
wouldn't want to serve them to company." Store jars  in a cool, dry,
dark place. Moisture affects the seal; light can  bleach pickles.
Inspect each jar before opening it. Press down on the  lid; if it gives
or "clicks," the seal has broken and the pickles  must be discarded.
When you open the jar, check for mold, leakage  around the rim, gas or
bubbling inside, funny smells, and slimy  pickles. If any of these are
the case, throw away the entire jar  where children and pets will not
find it.  Martha Stewart Living/October/94 Scanned & edited by Di Pahl
& <gg>  Posted to MM-Recipes Digest V4 #037 by John Merkel
<jmerk@doitnow.com> on Feb 4, 1997.

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