Equipment

The equipment needed for preserving in vinegar is available in most houses, but it is important that the correct items are used as acid can affect both the equipment and the finished produce. A large preserving pan or saucepan is necessary, as quantities can be large and there must be room for cooking without boiling over. Stainless steel, aluminium or unchipped enamel are suitable, but iron, brass or copper must never be used.

Accurate scales should be used, as though pickle-making does not have to be quite as accurate as cake-making, results will be better if ingredients are carefully measured. A large bowl of earthenware or oven-proof glass is useful for preparing some pickles which have to be left in salt before cooking. A long-handled wooden spoon is safest for stirring, and a sharp stainless knife is best for speedy cutting.