Ok thanks Dave. No signs of mold, etc. Tastes a little "old" but to be expected. Used 50/50 brine with 5% cider vinegar.

Ok that is the minimum safe brine level so they won't store nearly as long as higher vinegar recipes would. 3 months is the recommended max storage time in the fridge. Next time if you use even a small increase in vinegar - 1.5:1 or 2:1 you gain up to 6 months storage.

Dave

If you want "crisp" put a tiny bit of calcium chloride/"pickle crisp" in the jar.

Thanks AJ for the suggestion. I try to stay away from chemical food additives made in a lab. Calcium chloride is made from calcium and chlorine.

<I try to stay away from chemical food additives made in a lab. Calcium chloride is made from calcium and chlorine.>

Your choice of course but you might want to do a bit more research on this. It is made from calcium carbonate - a naturally occurring mineral and one of the main minerals in the human body - and hydrochloric acid - as in the normal human digestive system. It is a commonly used food additive, especially in pickling and is sold as Ball Pickle Crisp - frequently discussed and often recommended here.

Dave

Thanks Dave I'll research more. I love putting up my own food as a way to avoid unnecessary ingredients.