Is it safe to refrigerate a 3-2-1 ratio pickle I mistakenly processed for canning?
I followed a recipe based on 3-2-1 ratio of water-vinegar-sugar. I boiled the water, added the vinegar and sugar, whisked until the sugar dissolved, let it cool a bit, and added seasonings.
I then poured the liquid over fresh vegetables (cucumbers, peppers, carrots, beets, radishes) in jars, sealed the jars, and processed them for 25 minutes in boiling water.
However, while they were in the bath, I did further research, and found that the 3-2-1 ratio was not considered safe (with some exceptions). A minimum of 1:1 ratio of water to vinegar is now the recommendation.
I realize that I cannot treat these as canned. Can I immediately put them in the refrigerator, and eat them out of the jar? That was the intent of the original recipe: instead of processing the jars in boiling water, just put them in the refrigerator. And it does seem that the ratio I used is okay so long as you put it in the refrigerator, instead of storing it at room temperature.
Did boiling the jars create any health risks?
Best Answer
No, boiling should not have created health risks. If anything, you are likely to have killed off some microorganisms that could have led to gradual spoilage (over weeks or longer) in the refrigerator. So, the only likely effect on safety is that you may have extended the expected shelf life of the pickles in the fridge.
Of course, boiling the vegetables will also have softened them and given them a more "cooked" texture/flavor, which may not have been intended in the original recipe. But as long as they are kept refrigerated, they should be safe to eat.
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Can you put pickles in fridge after canning?
Simply pack the jars with cucumbers, a bit of onion, and dill. Then make the brine and pour it over the top. Then pop the pickles in the fridge.Can you get botulism from homemade pickles?
Making sure enough vinegar is added to the cucumbers is important to make safe pickles; Clostridium botulinum can grow in improperly canned, pickled foods with a pH higher than 4.6. It is critical to use scientifically tested recipes for making pickles to ensure their safety.How long can pickles sit before canning?
To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier. It's all up to you and your tastes! Just don't let them go too long or the veggies' texture can deteriorate and turn rubbery.Does pickling liquid need to be refrigerated?
Pickles refrigeration is not necessary if they are not alive. Commercial pickles should be refrigerated because they have high chemicals and weak brine.Fermenting Pickles! || Canning Pickles for Long Term Storage || Preserving Cucumbers
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