As indicited on MANY numerous, RECENT, posts, the water to vinegar ratio is very low, and unsafe to can. This recipe may have been used many years ago, when the canning vinegar was being sold at 20% strength. To maintain a safe ratio, you would have to increase the vinegar and reduce the water to make it at least a 50:50. If I were to make this, NO water would be used in any brine. Pickling spices can also include red hot peppers, clove, allspice, coriander, ginger, cinnamon, and the more common dill, mustard, and celery seed.

Oh my, I'd never think of canning that, the vinegar/water ratio is far too low. I'd maybe put a jar in the fridge, but I couldn't eat pickles fast enough to feel safe doing that either, it would take me months.

Unlike Ken, there's no way I can eat a pickle that's 100% vinegar, that's far too sour for my taste. Conventional wisdom is 50/50 water and vinegar at the very least.

Add the fact that putting them in boiling water, then promptly turning off the water and letting them sit is not an accepted canning practice, you need that processing time at a specific temperature. That's why it's called a hot water bath or boiling water bath.

there is an accepted method called pasteurization that keeps the pickles at a lower temperature for a period of time, but you'd need a thermometer and constant attention to keep them at that temperature for long enough to be safe.

Sorry.....

Annie

can i dump the brine off and redo them with a 50-50 brine or will they become too mushy

sftbl5, you could try but I'm afraid they'd get pretty soft. Mine are always too soft even when I only process them once.

I'm not sure they're even safe to reprocess, although I leave plain cucumbers sitting for a couple of days without harm to them and Linda Lou's sweet pickle chunks spend 5 days on the counter in nothing but boiling water.

If I were going to do anything with them, I'd probably chop 'em up and find a good relish recipe and I wouldn't let them sit around, I'd do it promptly, especially if they've been around only since last night.

Again, I can't promise you what quality the relish would be either, after being cooked and recooked. Cucumbers just don't stand up to that kind of treatment usually.

Annie

Yet another example of why only tested and approved canning recipes from reptuable sources should be used.

Sorry for all your lost work and produce. But please don't try to salvage these much less eat them. The risks are just too high to be worth it. Just toss them and rack it up to a valuable lesson learned.

Dave