Is this recipe safe for BWB pickles?

PlantsAndYarn(5)August 10, 2014

I think this would work but want the opinion of someone who is more experienced with canning. I did my first batch of pickles last year, but used Mrs Wages mix. This is for 4 quarts or 8 pints.

6 cups water
6 cups vinegar
1/2 pickling salt
5 tsp onion powder
1 1/2 Tbsp peppercorns
4 tsp mustard seed
2 tsp dried dill
1 tsp crushed red pepper flakes
8 garlic cloves

Divide onion powder, peppercorns, mustard seed, dried dill, red pepper flakes and garlic cloves evenly between jars. Pack cucumber slices or spear in jars. Bring water, vinegar & salt to boil. Pour over cucumbers, leaving 1/2 head space. Process in BWB 10 min for pints, 15 min for quarts.

ETA - forgot garlic cloves

This post was edited by PlantsAndYarn on Sun, Aug 10, 14 at 13:19

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First, I want to say that Onion POWDER is going to make a cloudy brine. Stick with fresh or minced/dried product. This is from experience.

Re safety, I have picked up on a few points reading posts here. They look at the vinegar to water ration in the brine, bare minimum is 1:1. Because the brine pulls water from the cukes and other fresh ingredients, it reduces the vinegar concentration even more. The higher the vinegar to water ratio the safer it is. Dry spices and herbs generally have no impact on pH.

I make no definitive comment on safety. If I'm totally off base in my comments, I hope one of our resident experts will weigh in!

    Bookmark   August 10, 2014 at 1:39PM
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Thank for the headsup on the the onion powder. I'll go with the dehydrated mince onions.

    Bookmark   August 10, 2014 at 1:56PM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Like skeip said it meets the minimum safety requirements. More vinegar or added citric acid would be safer. Agree about the onion powder. Also if you use slices I would also add Pickle Crisp as slices will not be at all crisp otherwise.

Just so you know - This recipe will have a bite to it.


    Bookmark   August 10, 2014 at 4:48PM
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