Refrigerator Pickles
christinmk z5b eastern WA
10 years ago
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teresa_nc7
10 years agochristinmk z5b eastern WA
10 years agoRelated Discussions
Can refrigerator pickles be canned?
Comments (2)It's hard to generalize without looking at a specific recipe, but speaking generally the answer is No. Refrigerator pickles frequently have a lower ratio of vinegar to water and would not be safely shelf-stable if canned. In fact, some refrigerator pickle recipes have been pulled by Extension agencies because even with refrigeration there was the risk of listeria. With the many many safe-canning recipes available, there's no benefit in canning one designed for refrigeration. Beyond that, if refrigerating a recipe, be sure that it's one that follows current guidelines. Carol...See MoreRefrigerator pickle question
Comments (2)As mentioned on the recipe, a refrigerator pickle means that they are not shelf stable and must be kept in the fridge. Fridge pickles are not fermented and they are not canned/processed (no BWB). They are brined pickles (soaked in a brine in the fridge) and as such have a limited storage life even in the fridge. Fermented pickles depend on salt to form the lactic acid they ferment in to keep them safe. Brined pickles depend on vinegar (acid). This particular recipe is made in very small amounts at a time so it isn't intended to be canned (processed). It calls for a 1:1 vinegar to water brine. So it meets the minimum safe brine guidelines. But it also adds both garlic and onions to the mix so if you were going to process these for shelf storage you'd need more vinegar. As it is I would be comfortable eating them within a 2-3 week fridge shelf life as the recipe intends. I would not use the recipe for making canned/processed pickles to store on the shelf. Does that help? Dave PS: the *note below the pic of the pickle jars does not refer to these pickles but to the *asparagus mentioned above....See MoreCan I freeze B&B refrigerator pickles?
Comments (2)I've been making freezer pickles for years. The combination of vinegar, sugar and freezing magically results in a very crisp pickle upon opening. I put them in 1 cup containers because they do go a bit limp if not used within about a week. I also make freezer cauliflower pickles ... using the same recipe. Linda Z has several freezer recipes using different seasonings. Mine is below, but I see no reason why your recipe wouldn't work just fine. Freezer Pickles Yield: about 4 pints. 7 cups unpeeled cucumbers sliced thin 1 cup onions sliced thin 1 cup red bell peppers sliced thin 1 tbsp kosher salt 1 1/2 cups white vinegar 2 cups sugar 1 teaspoon celery seeds Sprinkle salt over sliced cucumbers; let sit one hour and then drain. Make syrup with vinegar, sugar and celery seed. Bring to boil till sugar is dissolved. Let cool. Mix cukes with onions and pepper, Put vegetables into sterile jars and fill with syrup. Freeze. Can thaw and eat after 24 hours....See MoreTime for refrigerator pickles
Comments (11)The recipe called for turmeric, mustard seed, celery seed and ground cloves. I was just going to get a package of pickling spices but there were only a hot spicy one available. So, had to buy two of the recipe-called-for spices at Wal-mart and go to Kroger for the other two. Wal-mart still had a canning section on the other side of the store from their food department but it was totally picked over and all they had was canning salt and some kind of slaw mix. I did make the pickles. Going to take some to work, they should be ready this evening to try....See Moreteresa_nc7
10 years agochristinmk z5b eastern WA
10 years agoLars
6 years agolast modified: 6 years ago
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