Recipe Tips
- Use crisp, blemish-free, fresh produce—if possible, within 24 hours of harvest. Wash thoroughly in running water and wipe out neatly.
- Always use pickling salt, not table salt. Table salt contains iodine, a chemical that can darken pickles. Anticaking agents in table salt can cause cloudiness in your brine.
- Use fresh spices, whole, crushed, or ground. Avoid spices stored in your pantry for more than a year. Powdered spices can turn pickling liquid dark and cloudy.
- Use stainless-steel, glass, or ceramic bowls. For pots and pans, use stainless steel, heatproof glass, or hard-anodized aluminum. Avoid containers and utensils made of copper, iron, zinc, or brass (these materials may react with acid and salt).
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