luvthesnapper wrote:So I want to do one pint ball jar as a test, and was wondering what the ratio of white vinegar to water is, and how much kosher salt I should be using, per jar.
I'm trying to pickle green beans, if anyone has a recipe. I'm going to slip in a chili, and some red pepper slices as well.
This is what I do as far as vinegar to water ration. I sterilize the jars first, pack it as tightly as possible with green beans, add just a bit more than 1/3 white vinegar and top it off with water. I'll then pour this off into a pot and bring it to a boil, add my salt, a sliced up clove of garlic and some red pepper flakes. When this is well blended, I'll then pour it into the jar leaving about 1/4" of head space, wipe down the top to make sure there nothing to interfere with the seal, tap the jar a bit to get as much air out as possible, then put on the lid and ring to seal it tight.
I'll then set this aside to see if it seals with a vacuum. Most of the time it will, but if not, I'll let the jar come to room temperature and put it in the fridge and use it in a couple weeks. If it seals, then you can store it in a pantry until needed.
As for how much salt, that is an individual thing, but I like mine with a bit of a salty bite so I probably use about 1 1/2 teaspoons for a pint.
Also, some folks put their pickling jars in a water bath and bring that to a boil for several minutes. This will almost always guarantee a seal but I find the veggies I'm pickling stay crispier not using this step.