Shop Products
Houzz Logo Print
karma2009

Safe ratio of vinegar to water for pickling veggies

karma2009
9 years ago

I'm new to canning and I'm afraid I may have accidentally ruined a batch of pickled vegetables. The veggies are mainly cauliflower and carrots, 1 onion, 1 red pepper and about 5 cloves of garlic along with seed spices and turmeric. I misread the recipe and canned them in a brine that is 4 cups vinegar and 4 cups water. The recipe called for 4 cups vinegar and 2 cups water. Arghh!
I have read that a 50/50 solution is safe but I'm unsure if it is safe for all vegetables. If not, should I store them in the fridge and eat right away? Do I open the jars before storing in the fridge? Or can I reprocess with the correct brine ratio? Just made them last night and put them in the fridge this morning when I realized my mistake.
Thanks for any and all sage advice!

Comments (2)