Do you have to refrigerate Pickles? - Seasoned Advice
WEB3. Traditional sour/salty pickles certainly don't need refrigeration. Commercial pickles might be another thing entirely, however, if their brine is weaker. If the brine is too weak, expect mold to develop on the surface. Even then, I doubt that they would become unsafe before the brine grew mold.
How long will fermented/brined pickles last? - Seasoned Advice
WEB1. You can pretty much count on anything that's brined or in an acid lasting AT LEAST 3 months in the refrigerator. I imagine something that's heated and sealed lasting indefinitely on the shelf. But acid, salt, and sugar all have preservative effects, so anything packed in acid, salt, or sugar will last you a while. Share.
Can refrigerator pickles be processed? - Seasoned Advice
WEBAug 18, 2020 · Generally, no. The reason recipes get advertised as "refrigerator pickles" is that they don't fulfill the requirements for being shelf-stable after canning. If you want shelf-stable pickles, follow a standard recipe which includes canning instructions, not a recipe for refrigerator pickles. Share. Improve this answer.
canning - I wanted to make homemade pickles, does it matter …
WEBNov 26, 2011 · One thing you also might want to consider when making pickles is the process of heating versus not. I recently learned that the crispy store bought pickles are pickled at low temps (my preferred method), where as softer pickles were most likely heated first. Not sure which method you are using, but this may help as you move forward.
Botulism risk with refrigerated items - Seasoned Advice
WEB1. AFAIK, you are not in significant danger of botulism in any kind of pickling or brining, refrigerated or room-temperature. The acid and/or the salt prevents the growth of botulism bacteria. Garlic oil is a specific danger because it has neither acid nor salt, and canned tomatoes because they don't have enough acid (yes, really).
How do I fix pickles that are too sour? - Seasoned Advice
WEBAug 4, 2016 · So - leave them really sour as canned. When ready to eat a jar, open, dump the brine, add water (whether or not you salt it is up to you and the salt level in the pickles - I'd try plain water) - put it in the fridge. You might want to let that soak for a day or two, and you might want to dump it again and replace it again, depending on how ...
canning - Why do home-made pickles float in the jar, but …
WEBThen remove and rinse for 3 to 5 minutes before canning, they don't float. If I skip this step, they float everytime. Most likely commercial pickles are preserved by an accurate pasteurisation and ascorbic acid or other chemical preservatives so that the "brine" contains much less salt as compared to your homemade ones.
pickling - Reusing pickle brine - Seasoned Advice
WEBMay 3, 2012 · At refrigerator temperatures, it might take a few weeks or months to grow to dangerous levels, but long-term storage is exactly what people tend to do with pickles. The only way to reuse brine safely would be to ensure that your new brine has the same characteristics as the old one: especially equivalent acidity and salt content.
food safety - Are refrigerator section pickles (Clausen) safe if left ...
WEBI bought some Clausen Pickles, not knowing the jar said "always refrigerate'". I mean they were in the refrigerated section at Kroger. But They stayed up in my cabinet for about a week and a half, before I put them in the refrigerator. Then after about 2 days, to let them get good and cold, there was a film in the juice and some on the pickles.
refrigerator - How to store a 5 gallon bucket of pickle slices ...
WEBDec 29, 2016 · 2. A family member just gave us a 5 gallon bucket of kosher hamburger dill slices (for frying). I moved the shelves and shifted everything around, and found room for it. The shelves are tempered glass, so I placed it on the bottom shelf, above the vegetable drawers. If the shelf doesn't break, then this will work, for now.