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Equipment for Pickling

Source: University of Wisconsin

There are a variety of utensils you need to make pickles and relishes.

The one main point to remember is that pickles are acid or prepared with a heavy salt solution, check to make sure that you have suitable containers.

For fermenting or brining...use a crock or stone jar, unchipped enamel-lined pan, heavy foodgrade plastic container, or large glass jar or bowl. Jars and crocks need loose-fitting covers. Use a heavy plate or large glass lid topped with a weight to keep vegetables below the surface of the brine. A foodgrade plastic bag containing 4 1/2 tablespoons of salt and 3 quarts of water or a glass jar filled with water makes a good weight. Bricks or stone weights can impart an undesirable flavor.

To heat pickling liquids...use unchipped enamel ware utensils, stainless steel, or aluminum. Never use anything that is galvanized, or copper, brass or iron. These metals react with the acids or salts to cause undesirable color changes, and may form harmful compounds.

The pot should be large enough to simmer the ingredients without boiling over and, if the recipe calls for a rolling boil, it should have three times the capacity of the recipe. Use open kettles unless otherwise specified.

Use a boiling water bath canner to process jars after filling. Standard canning jars in good condition and new two-piece canning lids are preferred. However, mayonnaise or salad dressing jars and new two-piece canning lids may be used.

Miscellaneous kitchen equipment includes: a teakettle, saucepans, spoons to stir and slotted spoons to lift, a ladle, funnel, standard measures, household scale, timer, tongs for lifting jars in and out of boiling water, bath canner and pot holders.

If you have further questions, please contact your county office of the NDSU Extension Service.

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