Easy homemade pickle | Jamie Oliver recipes (2024)

FAQs

What is the 321 method of pickling? ›

An easy pickling recipe to follow is the 3-2-1 method; three parts water, two parts vinegar, and one part sugar. This 3-2-1 pickle brine is on the sweeter side, making it great for bread and butter pickles or spicy pickled beets. For a more savory pickle, use less sugar.

If you like sweet pickles, you can add sugar to the brine (I personally don't). What kind of vinegar to use? I prefer white distilled vinegar because it is colorless and offers a great tart flavor.

A general rule is 2/3 vinegar to 1/3 water when making brine. This ratio will result in an acidic enough base for whatever vegetable you choose to pickle. Other recipes may have a lighter vinegar brine but you must follow the exact recipe when using those or risk spoilage.

For quick pickles, a basic brine is equal parts vinegar and water, but you can adjust the ratio to your preference. Any basic vinegar is game — white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination.

The classic ratio is super easy to remember and is easily scale-able depending on how many pickles you're making. It's 100% vinegar, 50% water, 25% sugar and 12.5% kosher salt by weight. So for example, 200g vinegar, 100g water, 50g sugar and 25g kosher salt (again, you can scale this up or down!).

There are two big reasons to boil the water in this scenario: Hot water dissolves salt, sugar and other things better than cold water. Sterilization. We sometimes want to make sure that there is nothing alive that shouldn't be.

Shriveling happens most often in very sweet or sour pickles. Using too strong a salt, sugar or vinegar solution at the beginning of the pickling process causes shriveling. Measure ingredients carefully when preparing a cucumber pickle that requires the addition of sugar, vinegar or salt over a 3-day to 2-week time.

Pickles are soft or slippery.

This can happen when the blossom ends of the cucumbers are not removed. Cut 1/16-inch off blossom ends of cucumbers. The blossom end contains an enzyme that may cause softening. This can also happen if the brine or vinegar was too weak.

Vinegar-based pickles are the most common form of pickling. Cut vegetables are submerged in just boiled vinegar brine. This process destroys the natural culture and rich enzymes. The acidic nature of denatured vinegar does the preserving.

"It's all about being picky. Try to get them all in the same size range to have a consistent product (i.e., uniform crunchiness!). The freshest and firmest cumbers tend to make the best pickles—in my opinion." Remember that your pickles will only be as good as your cucumbers.

What is the best method of pickling? ›

Pickling is most often accomplished by canning produce in a vinegar-brine, most often using the water bath canning method, or by wild fermentation, using fermentation equipment like a pickling crock or a fermentation kit like the Perfect Pickler.

What temp for 321 ribs? For your smoking temperature, set your smoker at around 225°F to 250°F. For your internal temperature make sure that your ribs hit 200°F. What are the best sauces and rubs for 321 ribs? Choosing a sauce and a rub entirely depends on your pallette.

There are four general methods for pickling: quick, salt-brined, vinegar-brined and fermented. Within those basic pickling techniques, there exist many variations to pickle different vegetables and fruits and to make relishes and chutneys.

Others use a modified 5:3:2:1 or 9:5:3:1 (vinegar:water:sugar:salt). Some start off the pickling process hot, others will insist on waiting for the pickling liquid to cool down. Some are satisfied with an overnight pickle, others will leave their produce to pickle for weeks before even tasting it.