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I have a made refrigerator pickles and put them in jars with lids sealed Is there any technique for avoiding this? Can i now process them?

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The other issue is that fermented brined pickles are alive in the sense that they continue to have microbial activity even after refrigerated However i find the dill weed particles floating in the brine and clinging to the pickles rather unappealing Unless you process the pickles after fermentation by heating to a high temperature and canning, you should expect that pickles will change their taste and texture continuously.

I made dill pickles using an old ukrainian recipe fermenting the cucumbers in salt water

I wanted to can them when they were finished instead of keeping 10lbs of fermented pickles in my refrigerator. I do know that unrefrigerated pickles aren't as crunchy as the same ones that have been kept cold, so that could be a consideration too. Regarding salt.i happen to agree with adam's comment on the brine I usually confirm salt is dissolved before it goes into the pickling solution, so it's not a problem.

This year i'm going to try my hand at pickling I've found recipes for asparagus refrigerator pickles that sound good, but they all say to use mason jars I have a number of plastic containers that. Are refrigerator section pickles (clausen) safe if left unrefrigerated

Ask question asked 9 years, 2 months ago modified 9 years, 2 months ago

Is there any risk of botulism from refrigerator pickling or brining (referring to both meat and slices of vegetables/fruit) i've read about the subject a fair bit, and know the inherent risks with garlic in oil or items vacuum packed in the fridge for a long time. Last night i made refrigerator pickles using cucumbers and an ordinary vinegar, water, sugar brine 2 i had to substitute dried dill weed for dill seed in a recent batch of refrigerator pickles because i'd run out of the latter

They came out fine and i like the slightly different flavor