Is this Recipe Safe?

20 years ago

Hi -

Sorry, but I'm still confused about the vinegar-water ratio in making pickles safe. Here's the refrigerator pickle recipe that I've used for years without problem, although this year I doubled the vinegar because of the discussions I've been reading here about botulism issues.

In each quart:

2-3 garlic cloves

2-3 bay leaves

1-1/2 t. mustard seed

2-3 dried peppers

2 slices onion

2 slices green pepper

1 (or more) fresh dill head

Pack cucumbers in jars, then cover with boiling brine of:

4 qts water

1 qt vinegar

1 cup pickling salt

Seal tightly and store in refrigerator when cooled.

So - did I need to add the extra vinegar or is this recipe safe as written? Or unsafe either way?

Thanks. I don't mean to be paranoid, but there are so many differing amounts given (even with refrigerator pickles) that I'm starting to worry about every recipe that I see. These are really good pickles, so hope they are okay as written.

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Comments (3)

ksrogers
20 years ago
That ratio of water to vinegar is 1qt. vinegar to 4 qts. water, no way is that safe for any pickle type, except for refrigeration only. even for that, it wouldn't remain safe for very long. Are you just canning the herbs and a few dried peppers and garlic? I see no other vegetable in the recipe...
luski
Original Author
20 years ago
Ken -
In your other post you mentioned that you only use a few tablespoons of vinegar in your refrigerator pickles after brining for 24 hours and they last a year or more. What determines what makes those safe and this one, with quite a lot more vinegar, not safe? Again, these are refrigerator pickles. I understand that this ratio would not be safe in a canned product.

Does anybody have a similar refrigerator pickle recipe that is considered safe? Annie, you mentioned that you most always do refrigerator pickles. Do you have one that I could try?

Thanks,
Lu
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ksrogers
20 years ago
Sorry, didn't realise it was a refrigerator type. Thats ok, your recipe should be fine for the fridge. I also didn't see the seperate listing for cucumbers you posted below the rest . Yes, it should be fine. Mine are just in the same salt water brine for the full year (if they last that long), the brine I make is mostly water and salt with very little vinegar added, which is just before it gets placed in the fridge.