It meets the minimum requirements for a safe brine. 1:1 vinegar to water. But more vinegar or less water is safer for longer storage. You could always up the vinegar a smidge to make it a bit safer. That's what I would do.

The average pickle processing time for brined pickles is 15 min in a BWB for quarts (10 mins for pints) and much longer, especially with slices, risks really soft pickles. As with all family recipes it is done at your own risk.

Dave

Thanks Dave! I'll try four quarts and then sample in a couple weeks. Hopefully they aren't to limp and mushy. I wonder if I would get better results by doing pints and having the process 10 min.

Thanks is for the tip re vinegar. I'll add half cup more.

I'm so paranoid about proper canning since reading up on how many people can incorrectly!

you are a wealth of knowledge. Do you have any pickle recipes to share?

" Do you have any pickle recipes to share?"

I use Ziedrich's Joy of Pickling almost exclusively. Hundreds of excellent recipes. But most of our personal preferences are fermented pickles. The only quick-pack ones we make regularly are B&B.

Dave

I also like "Joy of Pickling", but usually use Grandma's old Bread and Butter pickles and Linda Lou's 10 day sweet pickles.

You might try a little Pickle Crisp/calcium chloride in your pickles and see if that helps keep them firmer.

Annie