Yes.

Carol

How about to pickles? I made a batch of salt-brined, but apparently didn't skim properly, and I thought too much had evaporated, so when I canned them, I made fresh brine. I ended up without enough brine, and had to make a second batch. I guess I was tired, because instead of salt, I put sugar. I caught the error, and put the salt in also. I only ended up with one jar of the salt/sugar liquid in the canner, the rest are in my fridge.

Is the canned jar safe? I figured at the time that if we can sweet pickles, it should be fine, but now I'm wondering.

Since you're talking about a finishing brine, not the fermentation brine and the pickles are being canned, I don't see a problem with it. Sugar doesn't affect pH.

But I do agree it would be best to eat that one first.

Carol

Thanks! Actually, there is some vinegar in the brine, although I can't remember the proportions without going to look up the recipe.

Yesterday, I tasted one of the pickles from that batch that hadn't been processed, just stored in the fridge. It was very tasty, and crisp, but still way too salty. I wonder if the processed ones will be crisp.

The recipe I tried had me cover the fermenting pickles with a "heavy towel" instead of plastic wrap, and I think far too much evaporation occurred, causing the cukes to absorb too much salt.

Next summer, I will try the recipe again, but this time I will use a tight fitting lid or plastic wrap.

One of these days, I'll make a batch of crispy, garlicky dill pickles that I will be proud enough of to give them away to friends!

You can also consider a half sour which will still have salt, but are fermented less time at room temps. Mine usually last nearly a year, but they go in the fridge only 2-3 ays after the cukes are in the brine. I add a tablespoon of vinegar at the time they get placed in the fridge. I use both fresh dill and garlic as well as some of the packaged pickle mixes from Mrs. Wages and Ball.