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| I want to make some baby dills, but I am not getting enough at one time (i have 8 plants!) to make baby dills. I am wondering, can I pick them as they are the right size, wash them, put them in the brine in the refrigerator and add to them until I get a full jar? The make new brine, and complete as normal. Thoughts? Seems like it should be ok and keeping them in the brine will keep them fresh. Maybe I should let them come to room temperature before canning? |
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| It would depend on what the acidity of the brine is to begin with, what size jar you are talking about filling - pints probably ok, quarts not so much - and how long it would take you to fill them. The brine becomes more diluted with each addition as the water is drawn out of the cukes so the stronger it is to begin with the longer it will keep and still be acidic enough for fresh additions. A better approach is to save the cukes in ice water until you have enough to fill a jar with freshly made brine and to be sure you use a recipe that is more vinegar than water - the more vinegar the better. Nothing less than 1:1 vinegar to water is recommended but it would have to be used fresh-made only. Dave |
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| You could make a big batch of brine and store it in the fridge. Heat enough to cover your one or two jars of cukes as needed. Just don't store the cukes in it, that way it doesn't become diluted. Deanna |
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