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Wed, Aug 6, 14 at 14:46
| I had some leftover brine from making cuke pickles, so I figured I'd try to pickle some of my anahiem chilies. I used some spices and the same brine (which uses a 50-50 vinegar water ratio), and topped it with some straight vinegar when I came up a little short. Now that I look up recipes, I noticed that pickled peppers usually have a much higher vinegar to water ratio, closer to 4 or 5 to 1. However, since these are refrigerator pickles and aren't being canned, does that matter? |
Follow-Up Postings:
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| Since the 50:50 brine meets the minimum safety margin and assuming you used on only dried spices, then they should be fine as long as you understand their shelf life will be shorter and some skimming might be needed. Dave |
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| Thanks Dave. I just used dried pickling spice and dill seed. I tried one once I saw your response... not bad :) It's only a pint jar so I should be able to use them quickly. |
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