Preparation and Usage
"The proof of the pickle is in the eating" Helpful Hints for Better Pickling 1. Use prime, fresh ingredients, carefully cleaned. 2. To prevent marks occurring when peeling, use a stainless steel knife. 3. Use only stainless steel, enamel or non-stick pans. 4. Clean glass containers before use by thoroughly washing in hot, but not boiling water and then drying in a cool oven. 5. Ensure that the pickles are completely covered by vinegar. 6. Ensure that the lids are airtight. 7. Label and date each jar. 8. Store in cool dry and preferably dark place. 9. Jar hold approximately 1kg (2lb) veg or 12-15 eggs. Sarson's is also ready spiced using our own original recipe, so you do not need to boil the vinegar and spices together, just use it straight from the jar. This is a natural product, as the vinegar matures a sediment and darkening of the vinegar may occur.
Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.
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