Everyone knows that pickles are the most popular snack or side dish.
But very few would know that they are a very healthy part of your diet.
Just like the handcrafted jewelry or the handmade jewelry is made out of precious stones, the jewels in case of pickles are fruits and veggies.
There are almost a thousand different pickle recipes out there, but the health benefits vary depending upon the ingredient used and the method of pickling.
You might have come across different pickles in the market, but there is nothing better than a crunchy homemade pickle.
The best part is you can adjust the ingredient according to your taste requirements.
You want sweet, sour, spicy or whatever flavor, just adjust the ingredients to do so.
But hold on a sec! You need to make sure whether the pickles you are feeding to your family and friends are safe or not.
Just have a look at some of these tips to get a confirmation that your pickles are absolutely safe.
•Arrghh, the mushy and foul odor again? Take no chances and immediately discard any food that you find this way.
It is not worth taking chances, when you are in doubt just throw them out.
•If you have chosen the vegetable cucumber for instance, then it has to be washed thoroughly.
Besides, everything that comes in contact with the vegetable has to be sterilized including the jars, lids and utensils.
You can do so by keeping them for 10 minutes in a boiling water bath.
•Most importantly, the cucumber you are choosing for pickling must be free from bruises or blemishes.
The best way to keep them unharmed is to can them within 24 hours of pickling.
It is also a good practice to use the cucumbers the same day they are purchased.
Make sure they are not waxed as such cucumbers interfere with the curing process.
It is ironic that most of the store-bought cucumbers these days have a wax coating on them.
•It is very important in pickling that you use only the reliable recipes.
For instance, there is no real need to change the amount of vinegar, salt, or water from the recipe.
Always remember, in pickling, the ratio of salt to vinegar is a critical element in the curing of cucumbers and hence making safe pickles.
•It is better to use a stainless steel, aluminum, glass jar for making brine or the salt-vinegar mix.
Metallic containers can react with the acid and create some unwanted color changes which are the indicator of some toxic compounds in the pickles.
•After the cucumbers are tightly packed in the jars, attach the air tight lids.
Then again, submerge them in a boiling water bath.
Check the processing time in your recipe which should be around 10 to 20 minutes.
There are no claims that this is an all-inclusive list of every canning tip, but once you follow these precautions you can get a fair amount of relaxation that your pickles are safe to eat.