I've made similar recipes (not Emiko's but almost 100% overlap) with the method you describe (boiling & then pouring the pickling liquid over the cooked vegetables in the jars). Works fine. Only difference is shorted storage period...no room temp. Fridge up to 6 weeks (but mine have never lasted that long...they get eaten up quickly).
Not sure as my recipes use oil and vinegar pour over. Maybe split the recipe and do half each way. Taste. Decide. Or consult Ball canning site or your local extension service.
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Works fine.
Only difference is shorted storage period...no room temp. Fridge up to 6 weeks (but mine have never lasted that long...they get eaten up quickly).
Maybe split the recipe and do half each way. Taste. Decide.
Or consult Ball canning site or your local extension service.