Do not use homemade vinegars or vinegars of unknown acidity. The level of acidity in a pickled product is as important to its safety as it is to taste and texture. There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria. Use only recipes with tested proportions of ingredients. Do not alter vinegar, food or water proportions in the recipe or use a vinegar with unknown acidity.
Spices lose their flavor quickly.
For best results, always use fresh spices in canning or pickling. Equipment A 1-gallon container that does not react with acid is needed for each 5 pounds of fresh vegetables to be brined. A 5-gallon glazed stone crock is ideal for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Fermenting sauerkraut in quart and half-gallon mason jars is an acceptable practice, but may result in more spoilage.