Mae Chow
You can use a fitted rack on a canning vessel to make this work. It can be done with large stock pots. Also, take something with you to lift out the glass canning containers from the bottom. You could use a round metal cooling rack, if you have one that fits neatly (and flat) in your stock pot 🤓 No canning pot or cooling rack? To fit the bottom of the stock pot, make a loop from an aluminum foil piece 🙌 The spiral should be loose enough to allow water to circulate between coils but not too tight that they tip over 🔥 The pot must be large enough to hold the contents. Water to at least one inch higher than the filled jars. [1]
Quick – or refrigerator – pickles are what the food writer Rachel Roddy calls entry-level pleasers. She uses a simple pickling brine: 550ml white wine vinegar, 200ml water and a heaped tablespoon each of fine salt and sugar (plus the aromatic of your choosing: chilli, garlic, bay, dill …) for 1kg of chopped-up garden fare (carrot, turnip, red cabbage, beetroot, fennel, red onion). After the brine has come to a boil add the vegetables and cook for about one minute. Then divide the ingredients among the jars and spoon one tablespoon of olive oils into each one. Seal the container with the spices and liquid. Pickles are best eaten within the first 24 hours and can last up to two months in the refrigerator. [2]
Let’s establish some common vocabulary. Because of the way that the word “pickle” is used, this is more difficult than you might think. It’s also a verb. It is to place something under an acidic solution, or in a solution that is acidic. Every English speaker can use “pickle” as a noun for things that have been placed in the acidic solution. The noun pickle may lead to an infinitely varied solution, which can cause funny misinterpretations. Pickled cucumbers are called pickles in North America. A pickle in England refers to an acidified spread that is made from mixed vegetables. Confused? Don’t be confused. What is the point of putting acid into food over thousands of years? Modified by Audry Birk, November 20, 2021 [3]
Popularmechanics.com goes on to explain that process: Pickles are just produce on acid—either vinegar or fermentation’s lactic acid. A jar can be made quickly by adding vinegar, sugar, salt and spices. It takes less than 24 hours to make pickles. Two stages are required for fermentation to take place. It takes longer because the vinegar and salt draw water out of cucumbers. This creates a brine, which is more challenging for harmful bacteria. Once the vinegar mix has been added to the cucumbers, the good lactobacilli bacteria converts sugars into the lactic acid. This helps preserve the fruit and gives it tang. A rubber band secured to a clean cloth or cheesecloth vents gasses from fermentation. It also protects against mould and other harmful bacteria. Fermented pickles can be ready after a few weeks in the container. Beverly King, Xiangyang (China) edited this article on January 5, 2020 [4]