Lids with plastic-coated linings or specialized preserving jars with glass tops and rubber sealing rings are essential. Never use paper or cellophane covers for pickles (or chutneys) as the jars need to be completely airtight. If the jars are not

You should use only high quality vinegar with an acetic acid content of at least 5 percent, which includes all wine vinegars and most others. Malt vinegar, which was once the staple of the traditional homestyle pickle, is the most