Why can’t I find a safe, simple base recipe/ratio for water bath canning pickled vegetables? All I can find are very specific recipes and flavor profiles that seem included at random on various sources.
I researched for hours, read all the recommended links, downloaded books, read those too.
The closest response to this question was here: [https://www.healthycanning.com/50-50-rule-pickling/](https://www.healthycanning.com/50-50-rule-pickling/)
All of the information I read makes it plain that one shouldn’t ever modify a recipe other than minor tweaks to spices or types of pepper etc. However, I think this comes down to what do you mean by “recipe”?
I am looking for a standardized recipe that is something like: **(this is a made up recipe I am using as an example of what I’m looking for**) *Use at least a 50:50 or greater vinegar:water ratio, + Salt & Sugar for taste. Use for any combination of vegetables sliced to no thicker than 1/2″. Add dry spices or garlic as desired for taste. Limit fresh herbs to a single sprig per pint. Process in water bath according to XX table.*
Why can’t I find this anywhere legitimate? Only seeing comments or random nonverified sources. According to my understanding of the science and safety behind canning, something like this makes complete sense. This would allow for more efficient use of whatever produce one has, and allow for canning for specific purposes. For example, pickling carrots for mexican cuisine vs. asian cuisine. Could have same process and vinegar ratio, but different spices and vegetable inclusion. The official books and websites out there have way too many random condiment recipes and a very limited pickled vegetable section.
Anyone have a source I missed or some insight here? Feeling ready to give up on canning and just stick to refrigerator pickles.
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by Spiffious
1 Comment
Each vegetable is different. There is no brine that would be certified for all veggies.