Near the bottom of the web page you liked to, it mentions refrigeration is necessary if not being canned in a BWB. Also, the mention of oil in one of the recipes used in canning, is not adsdvisable, no matter how its done. The oil recipes can work OK if refrigerated for a couple of mnonth tops. Besides botlism, listera and a few others, as well as mold and scum on the surface of the brines can occur. I never see these scums as I use pickle mixes that contain stuff that prevents that from happening. Some pepper types cannot hold up well to any heated canning of any kind. Usually, most any pickling recipe that uses vinegar or a fermented salt brine will hold up well to refrigeration. I make lots of half sours every year and they last almost through to the next years harvest. Mine are all stored in the fridge in big half gallon canning jars. Pretty much any pickle recipe can be any size you like, unlike jelly recipes that use pectin and sugar, and are critical in the amounts.

Those marinated peppers in oil recipe are safe-to-can as long as directions are followed meticulously.

That's a lab-tested NCHFP/Colorado Extension recipe. The high level of bottled citrus juice is sufficient to counteract the effects of the oil.

Carol

As Ken already covered the "others" besides botulism are primarily listeria and molds but any kind of bacteria including e.coli and salmonella can proliferate in a product that isn't done properly.

Per USDA:

More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli as all these bacteria are commonly found on many raw foods.

Safe, proper processing using tested and approved recipes eliminates the problem.

Dave

Sorry, I left out a word in the pickle recipe I was asking about. It's Marinated Refrigerated Peppers.

Am I understanding you correctly Ken that I can follow a safe recipe for pickles and refrigerate it without canning like in the Marinated Refrigerated Pepper recipe?

PS I am really thankful that we have folks like you 3 here that try to help us put up food safely. I take your cautions very seriously and hope others do as well.

I have been looking up the other forms of bacteria etc. that you mentioned and it is rather unsettling that you can't see or smell them.

If you are putting the marinated ones with the oil in the fridge, you should eat them within about a week. Not let them sit in there several months.
It is mostly listeria in the majority of refrigerator pickles that is the concern. However, remember these are low acid cucumbers, so having the right amount is critical for storage. Botulism likes low acid environments.
Other safely made pickles should only be kept in the fridge about 3 months.

I should also have clarified in speaking of canning that I was referring to Hot Peppers Marinated in Oil, which is a safe-tested canning recipe. I was not referring to the refrigerator version. That was my error.

Nevertheless, there are a very few recipes which do have added oil and are safe to can, as they have been tested. The risk is that canners may "improvise" and alter proportions or not be sufficiently careful during processing.

Carol

Thank you too linda lou. I really appreciate it.