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Safe Pickles

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Posted by chickachee 3/MN (chickachee@yahoo.com) on
Sun, Sep 8, 13 at 12:11

Hi All,

I have a recipe that I'd like to adapt from a "pour in hot brine and let them seal themselves" to a BWB recipe. I'd like to know how long I'd have to process them in a BWB for pint and quart jars.

I also wondered if I' should put in some Pickle Crisp so they don't get too soft?? These pickles also call for dill and celery put in the jar.

Here's the brine:
4 cups sugar
1/2 cup salt
4 cups vinegar
2 cups water

What do you think?

Thanks,
Sheila

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Safe Pickles - Addendum

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Forgot to add that there are also onions in the jar - if that makes a difference.

Sheila

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RE: Safe Pickles

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Yeah onions makes a big difference. it changes the pH substantially. So does the celery? How much onion and celery? is the dill dried or fresh? That makes a difference too.

Most pickles when using a tested and approved recipe are BWB processed for 10 min. for both quarts or pints. Adding Pickle crisp is fine and does help.

Since this is a 2:1 brine of vinegar to water it is probably safe since it is more than the recommended minimum. But a stronger vinegar brine would be safer. For example this sounds like a Bread & Butter Pickle recipe and the approved one calls for straight vinegar and no water dilution.

Your choice.

Dave

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