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Do not change the amount of vinegar and salt in the pickle recipe for food safety since they are both preservatives.
4 Add the rice and let the mixture come back to the boil.
Warnings Do not use iodized salt for pickling.
11 Place the filled jars in a water bath canner and add water until 2 of water covers the jars.15 Remove the jars with a jar lifter and set them on a towel-covered counter.Pickles taste best if they are stored for at least 2 weeks before eating.We use cookies to make wikiHow great.Globe P" 2010,.Write the date on the containers.Some pickle recipes call for the pickling spice to be tied up in a spice bag before being added to the pickling solution.12 Place the canner on the stove and bring the water to a boil.Apply to co-author wikiHow medical articles.5 In a heavy pan, heat the water, vinegar and salt until they boil.Submit Tips Spice balls are perforated metal balls that you open and put spices in, and then you float them in the food theyre meant to season.

16 Check the jars to see if they have sealed after 24 hours.
Yield: 7 pints (473 ml jars) 24 pickling cucumbers, 3 to 4 long, scrubbed, blossom end removed, and cut into spears 14 fresh dill flowers 7 tsp.
Nutmeg I can understand, but I don't cook anything that needs cloves but I do cook things that use allspice, so I keep cinnamon, nutmeg and allspice.
Add this to the spice jar.Tighten the bands on the jars.9 Wipe each jar rim with a clean cloth.(454 g) fresh green beans, washed, tips removed, and beans cut in half 2 tbsp.Method 2 Dill Pickle Pickling Spice 1 Prepare 7 clean pint (473 ml) canning jars by putting 1 dill flower and 1 teaspoon of pickling spice at the bottom of each one.You can get fairly close with equal parts of cinnamon, nutmeg and cloves.