Having the right kind, size and amount of equipment and tools can save you time and energy. Check these the day before you plan to make your pickles. Otherwise you may not have what you need.

For fermenting or brining use a crock or stone jar that has never had fat or milk in it. An unchipped enamel-lined pan, glass or stainless steel are also O.K. Do not use plastic.

To cover vegetables while they are in a brine, you will need a heavy plate or large glass lid that fits inside the container. Use a filled jar of water to hold the cover down, so that vegetables are kept below the surface of the brine. Be sure the jar has a tight fitting lid.

For heating pickling liquids, use utensils of unchipped enamelware, stainless steel, aluminum or glass. Do not use copper, brass, galvanized or iron utensils; these metals may react with acids or salts and cause undesirable color changes in pickles or form undesirable compounds.

Among small utensils that will help you do the job are measuring spoons, stainless steel spoons, measuring cups, household scales, sharp knives, vegetable peelers, large trays, canning tongs, ladle with a lip for pouring, slotted metal spoons, footed colander or wire basket, canning funnel, food chopper or grinder, and non-porous cutting board.

All pickles and relishes should be processed in a boiling-water bath canner. Any large metal or enamel container may be used if it:

A steam-pressure canner can be used if it is deep enough. For this purpose, set the cover in place without fastening it. Be sure the petcock is wide open so that steam escapes and pressure is not built up.

Standard home canning jars are used for pickles and relishes. Do not use jars and lids from commercially canned foods. They are designed for use on special packing machines and are not suitable for home canning.

Select jars free from nicks, chips or any defects. As you wash the jars in warm soapy water and rinse them, run your finger around the jar opening to see if there is a defect. If there is, the jar will not seal.