I hope this is the previous post you are thinking about.

http://forums.gardenweb.com/discussions/3323162/ground-cloves-and-allspice-instead-of-whole

If not I honestly can't recall what I may have said but will do some more digging. ;-)

Dave

If not, maybe this one?

http://forums.gardenweb.com/discussions/1928917/aunt-nellies-pickled-beets-vs-my-home-made-ones

Yes! Yes! That's it! Thanks so much and happy harvesting :)

Glad I could find it. ;-)

Dave, I noticed this recent article in Mother Earth News for pickled beets. It calls for re-using the water reserved after boiling the beets, a weaker brine, and not processing through the boiling water bath. Am I correct in my belief that this recipe is a recipe for potential disaster? http://www.motherearthnews.com/real-food/pickling/beet-a-rootcrop-for-versatility-zbcz1608.aspx

"Am I correct in my belief that this recipe is a recipe for potential disaster?"

While it obviously the recommended or approved method it isn't a recipe for disaster so much as walking a tightrope over the canyon. She might make it to the other side. Then again she may not so what is the point? What is gained? Given the real potential for illness why would anyone do that?

Re-using the boiling water is clearly not recommended but many do it assuming that the boiling has killed any and all bacteria. We all know that isn't necessarily true. Plus anyone who has ever scrubbed beets knows how difficult it can be to truly get all the dirt off them.

But the brine is a 50/50 vinegar to water brine so even though it is the recommended 2:1 ratio of vinegar to water, it meets the MINIMUM standards. It is supposed to be enough prevent any bacterial or fungal growth assuming processing. So in theory, any that remains in the boiling liquid would be compensated for by the brine.

But then to not process them in any way - that crosses the line out of the realm of common sense. Leave all that air in the jar, in a vacuum, and with only a minimum brine and potentially contaminated water? Just plain dumb.

We all have varying degrees of acceptable risk. But most accept a bit more risk in order to gain something in exchange. There is no gain here, just risk.

Dave

At the bottom of the page the author indicates this is how they prepare their beets and that they do not sell any and that people who do sell need to meet certain standards (which theirs obviously do not). Sorta a disclaimer...but not really saying, "Do not do what I do. " I certainly would not follow their instructions.

" Sorta a disclaimer...but not really saying, "Do not do what I do. ""

Exactly. But it makes one wonder why a supposedly reputable magazine would even include such a thing.

Dave