← Vegetables H43-03 · Module 3 of 7 · Pages: 20 · Worksheets: 5

Turšija: pickled vegetables and peppers

Pickled cucumbers, peppers, chillies, mixed pickles and beetroot in vinegar: a brine that is safe, crispness and exact bath times

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Turšija: pickled vegetables and peppers

In short

  • Basic brine: 3 parts 5 % vinegar to 2 parts water (or 1 part 9 % vinegar to 2 parts water). Never weaker.
  • Vinegar must show its strength on the label; homemade fruit vinegar is not for preserving.
  • Cucumbers: water bath 10–15 min or pasteurisation 30 min at 80–85 °C for crisp ones.
  • Crispness comes from fresh vegetables and iced water, not from alum, aspirin or salicylic acid.
  • Soft, slimy or cloudy pickles with an unpleasant smell are thrown away.

What's inside

Chapters

  1. Pickles in vinegar and fermented pickles
  2. The brine: vinegar, water, salt, sugar
  3. Vegetables for pickling
  4. Recipe: pickled cucumbers
  5. Recipe: pickled peppers and chillies
  6. Recipe: mixed pickles and winter salad
  7. Recipe: beetroot in vinegar
  8. Storing and using pickles
  9. When pickles go wrong
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Pickling calendar
  • Jar and brine calculator
  • Brine ingredient calculator
  • Batch log
  • Pickle inventory

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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