Vinegar is added to a salted pickling solution because the added acid of the vinegar inhibits bacteria from entering the environment. Without bacteria interacting with the pickles & juice, the pickles will stay fresh longer.
When you write with chalk, this dust comes off of it and breathing that in is bad for your lungs.
Pickling is done using either brine (salt), or vinegar (acid). Either salty or acid environment is unfriendly to most bacteria, hence food does not spoil.
Because the fresh dill used to flavor the pickles has a potent scent or odor. ---------------------------------------------------------------- Did you drop a jar of pickles, if so this would account for the smell. Other reasons could be that you have used a acrylic/or silicon sealant which gives off a smell of vinegar as it cures.
Solution: wine, vinegar, lemom juice. Suspension: soup, fruit fresh, coffee, hot cocoa, milk with cereals.
because iron is non reactive and keep our pickles fresh
The pickling process is used to preserve food. Usually vinegar is used, which is an acid (acetic acid). The rotting process involves bacteria. An acid solution kills most bacteria, so stops or slows down the rotting process.
Add dill weed dry or fresh to vinegar and water and submerge what ever it is you are going to pickle.
The ingredients of a Vlasic Dill Pickle are the same as all others. They consist of cucumbers and vinegar.
Yes
because iron keep food fresh
one mth
because you don't suppose to put apples on vinegar they get smelly and nasty
No, do not use garlic salt. Canning salt should be used as it is the purest salt on the market. Table salt and other salts contain additives that can cause clouding of pickling syrups, jams, and jellies. To obtain the garlic flavor you want add 1 garlic clove to the bottom of the jar before filling with pickles and juice.