What was the source of this recipe? If you used an untested or unapproved recipe there really is no way to know for sure if that information wasn't supplied with the recipe.

As a very general guideline 4-6 weeks is recommended but that is assuming that the cukes were heated up in the brine before filling the jars so the brine could permeate the cukes and that a safe ratio of vinegar to water was used.

Plus it sounds as if they had no processing after filling the jars so the only heat the cukes have been exposed to is a short time in the hot brine after it was poured over them.

So based on the info provided you have what is called a refrigerator pickle and their storage time is limited to 6 weeks due to the threat of listeria developing. Give then a few days and then taste. If they taste good to you they are ready to eat. But be sure to limit their storage time.

Dave

The difference was using hot brine instead of cool. Stated 2 to 3 days.

All recipes.com

That link doesn't get anything but an index page. So if it said 2-3 days then that's how long you wait I guess. Must be a very mild tasting recipe since it is using fresh dill, cool brine, and only a few days before edible.

Here is a link to one of the many tested and approved recipes for comparison.

http://nchfp.uga.edu/how/can_06/quick_dill_pickles.html

I like soft garlic dill spears. Thought heating the brine would help to soften it. I will check out your link. I do like a strong tasting pickle, added extra salt and garlic to the all recipe. Any that you know of that produce a strong flavor and a soft spear, that's what I'm looking for.

I'll let y'all know how they turn out. Been talking to my ladies who pickle everything and they said it's ok. I will try them in a week. Will be canning Tomatoes this year as well, I will share my southern tested Recipe with y'all soon.

If they were refrigerated for a week, fine. My own point of view is that altering tested recipes is a gamble. When I play the lottery I only lose a dollar if I don't win. But I'm too chicken to gamble with food safety for unrefrigerated canned food.

If you like soft spears, why not find an appealing tested recipe (NCHFP) and do a boiling water bath or even a pressure canner recipe if you can find one.?

How do you think people learned to pickle and can things. The internet has not always been here to look it up. The USDA has not always been around to test things for you. Why does everything a person puts on one of these pages get attacked by people who are obviously educated above their intelligence.