This fall, we prepared a bunch of preserves that we will be enjoying all winter. Here’s what we did and the way to go about it!
Time: 2 hours | Yield: 12 jars
- Determine how many jars you will be using, this is important to know the volume of water and vinegar to use.
- After you get the volume of the jars, mix water and vinegar with a 1 to 2 ratio – 1 unit of water for 2 units of vinegar. For example, if your jars’ volume is 6 liters, you will need 2 liters of water and 4 of vinegar.
- Mix the water and vinegar and bring it to boil.
- When the mix starts boiling, add coarse salt and mix well.
- To know the correct amount of salt, put an egg in the water and vinegar container.
- Keep adding and mixing well – to dissolve the salt – until the egg floats. You will reach the right amount of salt when the egg starts to float.
- Put your jars in hot water for 5 minutes – to disinfect.
- Dry the jars.
- Put your vegetables in the jars.
- Pour the water and vinegar mix and seal.
- Keep the jars closed for 30-60 days before serving, in a dry place.
- When opened, the jar should be kept in the fridge.
For 12 jars, we used 2kg of small cucumbers, 3 green, 3 red and 3 yellow bell peppers, 1/3 bag of carrots and a small cauliflower.