Pickling Jars

Pickling jars are primarily used to store pickles. They may also be used during salt-curing and aging process

The lid should let the pickle breathe slowly

The breathing allows continued moisture reduction and introduction of oxygen at a very slow pace. Oxygen and moisture reduction are to curb spoilage. The pickle must be stored in dry place.

If the pickles are not stored in dry place, air-tight lids lids must be used.

In India, glazed porcelain jars called 'Imrit-Baan' are used.  Imrit means 'water of immortality' and Baan is a container. In the rural areas, earthen pots (Red or Black clay) known as 'Handi' were used. Imrit-baan, and Handi are tucked away in dry cool place. The jars are heavy and lids are well fitted.

In United States, 'Pickling Crocks' can be used as Imrit-baan or Handi. Pickling crocks are glazed stoneware.

Stoneware, earthenware, and Porcelain jars absorb heat and cool off slowly. This helps in drying salt-curing and aging phases.

One-gallon jar will accommodate a pickle made with 4 pounds of Limes or Vegetables.

If you can not have a dry place to store, you must use canning jars made of glass fitted with snap top locking wire-bail (metal clasp). These jars provide a very good seal. Choose Heavy Glass to absorb and retain heat. The shape (tall) and the lid may need little extra planning if the oven is used from drying through aging. Preferably, the glass should be colored (brown or blue) to minimize discoloration by sunlight