Can i now process them? The other issue is that fermented brined pickles are alive in the sense that they continue to have microbial activity even after refrigerated 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
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 However i find the dill weed particles floating in the brine and clinging to the pickles rather unappealing
Is there any technique for avoiding this?
OPEN
