Pickling is one of the oldest ways of preserving and enhancing the freshness or flavour of fruits and vegetables. There are various methods of preparing pickles properly at home, which require the use of a glass jar with lid such as a metal screw top jar. This type of glass jars with lids ensures the safety and freshness of your pickles compared to plastic jars with caps.
In this guide, we will share four major pickling processes and their various steps to ensure you properly pickle your fruits and vegetables regardless of the method you want to use.
4 Types of Pickling Methods Using Glass Jar with Lid
1. Natural Fermented Pickling Method
The natural fermented pickling method involves using the natural bacteria present in vegetables to aid the fermentation process. This process is mostly done for vegetables high in water content such as cucumber using different ingredients in the pickle jars with lids.
How to Pickle Using Natural Fermentation
- Clean and sterilise your screw top jar.
- Add in your pickling spice(pepper, cloves, coriander, mustard seeds, allspice), 2 garlic cloves and 2 bay leaves.
- Add a good quantity of dill to the jar.
- Dissolve 6 tbs of salt in warm water and add about 11/3 cups of water to the jar but ensure to leave a little headspace in the jar.
- Pack in your desired vegetables (like cucumbers).
- Properly seal the glass jars with lids and store them in a dark cool place. This ensures natural fermentation.
Pro tip: Burp the jar every 6 or 7 days to release the pressure which is built up from fermentation.
2. Vinegar-Brine Pickling Method
This method is faster compared to natural fermentation and can be achieved in a shorter timeframe. It uses the acidity in vinegar to preserve the vegetables and prevent spoilage.
How to Pickle Using Vinegar-Brine
- Similar to the natural fermentation process, clean and sterilise your glass jar with lid.
- Prepare brine using water, salt and vinegar.
- Pack your vegetables into the glass jars.
- Dissolve the salt in hot water and add the vinegar. Pour the brine over the vegetables in the jar while allowing a little headspace.
- Seal the glass jars with lids allow them to cool down and store in the refrigerator.
- After sealing the screw top jar, process it in a water bath canner for the recommended time.
3. Fresh-Pack Pickling Method
Fresh-pack pickling is also known as quick-process pickling. This method also involves the use of vinegar brine but the vinegar brine is boiled in this case. This aids the softening of the vegetables and can make pickles last for longer periods.
How to Pickle Using Fresh-Pack or Quick-Process
- Wash the vegetables (mostly cucumbers) and pour over them a brine solution of water and salt leave it for over 12 hours and drain.
- Clean and sterilise your pickles jars with lids.
- Prepare your brine with water, salt, vinegar, sugar(sweetener) and spices in a clean cheesecloth, over a heat source and bring it to boil in either a saucepan or a stockpot depending on the quantity.
- There are two ways to pack in your vegetables:
- Raw Packing: This is when you fill in your vegetables into the glass jar with lid and pour in the hot brine over the vegetables then seal.
- Hot Packing: In this case, you add the vegetable to the saucepan containing the brine and bring it to a boil. After this, fill in the glass jars with lids and seal them properly.
- After sealing the jars with screw caps, process them in a water bath canner for the recommended time.
- Leave to cool and store in a cool, dry place.
4. The Pickle Relish Method
A more recent and seasoned way of pickling is the pickle relish method where vegetables are chopped, seasoned and stored which can be added to salad and sandwiches. Relishes are generally condiments and the major or primary ingredient in relishes is cucumber. You can also use peppers, onions or other vegetables.
How to Make Pickle Relish
- Prepare your jar with lid by cleaning and sterilising it.
- Chop the cucumber, pepper, and onions.
- In a saucepan, combine all the ingredients with ¼ cup of apple cider vinegar (depending on the quantity of the vegetables)and bring it to a boil. Allow to boil for up to 10 minutes and drain.
- Pour the drained vegetables into the pot add salt, mustard seed, and pepper flakes and cook for 5-6 minutes.
- Remove from heat pour into a screw top jar and allow to cool and store.
Selecting suitable glass jars with lids is an essential part of the pickling process. Check our vast collection of glass jars and lids suitable for pickles in various sizes and designs.
Frequently Asked Questions About Types of Pickling
How to use pickling jars?
To use pickling jars, select the sizes that suit the quantity of your pickles and brine. Sterilise the jars before you start pickling. This way, you destroy microorganisms that can contaminate your pickles and possibly lead to spoilage.
What are the two basic categories of pickling?
The two basic pickling categories are natural fermentation pickling which relies on the bacteria on the vegetables to naturally preserve it with the aid of brine, and quick-pickling which uses the acid in vinegar to preserve the vegetables.
Do you have to seal the jars when pickling?
Yes, it is important to seal the jars when pickling to provide an airtight environment that ensures the pickles stay fresh and prevent contamination.