Dill pickles failed to seal
I decided to try the low-temperature/longer time pasteurization method for the boiling water bath on my dill pickles (180-185F for 30 min.) in hopes of obtaining a crispier pickle. I used a brine of equal parts vinegar and water, per the Blue Book recipe. Not only did some of the jars not seal, but I discovered later in the day that my thermometer was reading too high, so I fear that my water bath never truly reached the 180F mark. Short of refrigeration, is there anything I can do to save my pickles? Can I use new lids and reprocess, or will that degrade the food? In truth, I am overwhelmed with cukes, so maybe I should just start anew?
Here is a link that might be useful: NCHFP low-temp pasteurization