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Instructions:
| Category | Key Points | |----------|------------| | | Aim for pH ≤ 4.6. Use 5 % vinegar or a 2 % salt brine for fermentation. | | Salt type | Non‑iodized (kosher, sea, or pickling salt) – iodine can inhibit fermentation. | | Processing time | 10 min (½‑qt), 15 min (1‑qt), 20 min (2‑qt) in a rolling boil water bath. | | Cooling | Let jars sit undisturbed 12–24 h before checking seals. | | Labeling | Write the date, type of pickle, and any special ingredients on the jar. | | Safety | If you ever smell a foul odor, see mold, or are unsure of acidity, discard. | domace picke