Jar for pickled vegetables

Pickling vegetables is a very learned thing, and not just anyone can do it without using their brains. Things like this that seem simple often require more carefulness. To pickle pickles, one not only needs to choose a suitable environment and temperature, but also needs to master the order and method of adding the pickles and seasonings. In addition, the jars for pickling the pickles must be sealed. This will prevent bacteria from the air from entering the jar.

If the quantity to be pickled is large and the storage time is long, it is usually pickled in a jar. Pickled semi-dried pickles, such as spicy dried radish and kohlrabi, are generally pickled in jars, because the jars have large bellies and small mouths, which are easy to seal. If the pickled quantity is very small and the time is short, small basins or covered bowls can also be used. It is generally better to use ceramic jars for pickling, and metal products should never be used. It is best not to use plastic buckets for pickling, because long-term pickling in plastic products will release harmful substances such as fillers and plasticizers inside the plastic, which is not good for the human body. In addition, pickled vegetables will also corrode plastic containers, which is not conducive to storage, so it is best to use porcelain jars. It is generally better to use pottery, porcelain or glass containers to pickle pickles, which are beneficial to the growth of beneficial microorganisms and can be preserved for a long time without deterioration. The molecular gaps in containers such as clay jars and glassware can absorb the harmful gases produced during the pickling of pickles, but plastic containers cannot. If you want to store it for a long time, it is best to choose ceramic containers.

The sauce rake should be made of wood, not metal. Making sauces and pickled vegetables requires frequent raking, which means using a sauce rake to turn the pickled vegetables up and down. The wooden sauce paddle is light and buoyant. When placed in a sauce jar, it is not afraid of corrosion from salt and has no peculiar smell, thus meeting hygiene requirements.

This special jar is small on top and large on the bottom. The bottom is round and drum-shaped. There is a protruding rim not far from the mouth of the jar. The groove on the rim can hold water, and the jar lid covers the groove. The surface of the altar wall is glazed both inside and outside, but some of the inside is not glazed.

What kind of jar can be called a good jar? First of all, of course, it is an old jar. The longer it is used, or even the one passed down from generation to generation, the better it is. Having a few such "experienced" vegetable jars at home is enough to make the housewife proud.