Pickling

It depends on the brand of kosher salt you will be using as it varies in strength. if you use Morton's Kosher salt use 2 cups to = 1 pound, or if you use Diamond Crystal Kosher Salt 3 cups to = 1 pound.

1. Clean the dirt from the beet root. 2.Trim the leaves leaving about an inch (this will ensure you do not cause the beet to bleed). 3.Simmer for about 20 mins then remove from the heat. Drain the water and allow to cool. While your waiting for your beetroot to cool bring to the boil enough malt vinegar to cover. A lot of people use spices in the vinegar but a prefer 2 tables spoons of sugar. Simmer until the sugar has dissolved. Allow to cool a little. Slice your beetroot and put into a clean jar. pour over the beetroot. Simple....enjoy on crusty bread with matured cheddar

really salty water

There are many ways to 'pickle' cucumbers and vegatables. The most common recipes for pickling involve vinegar (distilled or apple cider vinegar) and salt. Both distilled and apple cider vinegar contain acetic acid. So your answer is 'acid.'

Used pickling lime should be disposed of carefully to avoid environmental harm. First, check local regulations regarding disposal, as some areas may have specific guidelines for hazardous waste. If allowed, you can mix it with soil or compost in small amounts, as it can help improve soil pH. Alternatively, consider contacting a local waste management facility for proper disposal options.

5 to 10 weeks ate it before that to sour.

Pickling lime used to be an accepted method of adding crispness to pickled cucumbers. The USDA no longer recommends use of pickling lime. Pickling lime is alkaline and must all be washed off of the cucumbers or it can result in a less acidic pickling solution. It the pickling solution is not acidic enough it can allow botulism an environment in which to grow. Botulism cases have been linked to this situation and this is the reason it is no longer recommended.

The USDA no longer recommends alum in pickles. The alum was used in the past to make pickles crisp (it did not work very well). Most pickle recipes now create crispness by soaking cucumber slices in a salt water brine, kept cold for 6-24 hours. Refer to a modern recipe for making pickles.

fermentation, chemical process by which molecules such as glucose are broken down anaerobically. More broadly, fermentation is the foaming that occurs during the manufacture of wine and beer,

3-4 days

Some of the advantages of pickling include:

Longer shelf life

Different but NICER tastes

Lots of different things can be pickled such as fruits, vegetables, onions and cucumbers

Hope this helped! x

It creates an acidic environment which many bacteria cannot tolerate.

one cup to one gallon water

If the food is raw, then it must be kept cold- refrigeration will extend the shelf life from 3 to 5 days, depending on the type of food. Freeze it! this will extend it's edibility by several months. Cook it, refrigerate any unused food promptly. The goal is to cook to kill, or keep it as far below room temperature as possible- the breeding ground is room temp.

Many fruits, such as watermelon, can and are pickled. Strawberries, most berries for that matter do not pickle well because of their soft structure. Pickling a strawberry might also not be very palatable.

Depending what type of kimchi you're making.

Most use Chinese cabbage, kosher salt, daikon, fresh ginger, hondashi powder, dried pepper flakes, fresh garlic, carrot, large head of PAC choi /bok choy, whole daikon radish or several red radishes, carrots, onions and/or leeks, seaweed etc.

No it cannot, as they are both different things.

Mixed Spice it a blend of spices, (cinnamon, ginger, nutmeg, cloves, corriander seed, cassia, allspice).

Allspice comes from the dried, unripe berry of a pimento tree. It looks a little like a larger peppercorn... kinda.

According to the USDA, alum may still safely be used to firm fermented cucumbers, but it does not improve the firmness of quick-process pickles. If you use good-quality ingredients and follow current canning methods, alum is not needed. If you do use alum, do not use more than 1/4 teaspoon per quart of pickling liquid. Excess will cause bitterness. For up-to-date canning recipes, contact your local county Extension agency.

Pickled beets kept in the refrigerator can last as long as six months. They should not be kept out unrefrigerated for more than four hours.

Foods are pickled for a variety of reasons. Some are pickled for taste reasons, (see pickles) while some are pickled as a means of preserving them.

pee on it

The commonest type of vinegar used for pickling is either distilled white or malt (brown). Use white vinegar if you don't want malt vinegar to darken the colour of the pickled items (hard-boiled eggs, whole or sliced onions, and other vegetables, etc). The vinegar used to pickle beetroot would not matter as the strong dark redness of the beetroot would override a malt vinegar.