Thanks, Betty. Am now wondering what I can pickle using this recipe during the fall and winter. We have a lawsuit crazy culture, but much of the produce now in grocery stores has a high risk of more aggressive pathogens. They may help assist digestion due to their acidity, but not to the extent of a live cultured (probiotic) food. No, that’s something we haven’t tackled yet, but maybe this fall when more cabbage comes in. Most commercial vinegar is pasteurized, which kills that mother/active culture. my house stays about 72 degrees year round, just saw an earlier post about mold forming and it worried me about leaving them out three days…..what does it hurt by putting them in the fridge right away?? Maybe make a half batch and see how you like the flavor? ; Large pot with a tight-fitting lid: either a boiling-water canning pot with a wire canning rack or a large, deep Dutch oven plus a round, metal cooling rack that fits into it. I actually put them right in the fridge for a week, and then left them out for a few days. The hardest part is keeping him out of them for the 7 days in the sun. Such an easy sounding recipe, and many great remarks! They can’t go in the pantry unless your pantry is below 40F. you could probably can them, although the FDA might not approve, and they wouldn’t stay as crisp. So I paid attention. If the cucumbers are still in the brine, they should be okay. Mom used to make pickles in a big 15 gallon crock, too, but I’ve long since lost the recipe. The 1:1 ratio of vinegar to water keeps my vegetables crisp in the fridge, but is also acidic enough that they can be canned safely if I choose to. Without seeing your setup, it’s hard to say for sure. I prefer the one my mother used. I feel everyone has to make the decision on what they feel comfortable with. I’m curious how salty these are. One bad lot of anything can get spread across the country, coming with listeria, e coli or other nasty critters. . Also make sure there aren't any nicks in the rim of the jar. My mother never used a boiling water bath for pickles. We have abundant pickling cukes from our garden this year, so I’ve made a couple batches. Might have to do some research with my Mennonite relatives and friends…. 15 peppercorns My family don’t like sweet pickles, do you have to put sugar in dill pickles? My daughter said “You didn’t say these were sweet pickles!” They’re not, of course, but they are sweeter than store bought. Amazon.com stocks Fermentation glass Jar Weights 3 pack (2 1/3″ to fit a wide mouth quart jar) and USA Made Crock Rocks© – Wide Mouth Ferment Weights, as well as other weights for fermenting. Use a shorter fermentation at room temperature. With fermented foods you get a wide variety of probiotics which make up 80% of your immune system!!! I made this recipe a few weeks ago and the pickles turned out well. We’re still eating last year’s pickles right now – we make a LOT. What you’re describing is now referred to as the inversion method, and is no longer recommended due to the potential for food to get in the seal during inversion and the possibility of air being retained in the jar headspace, leading to a false seal. Once steps 1-7 are complete, add the jars to the canner. My mom did a lot of canning as i was growing up in Crivitz and then Marinette. Thanks for sharing your experience, Lesley. Jars should be sterilized by keeping them in simmering water (greater than 180ºF, but not boiling) for no less than 10 minutes; this is most easily done in your canning pot. There might be some other factors like osmotic pressure that I’m not considering, but pH is the main factor for safety. The instructions I received were simple. (Drape a towel over the jar opening or let lid sit on loosely.) Also, did not leave them out and put them straight in the fridge because I misread the recipe. Remove air bubbles. You’ll want to check out our complete guide. If you’re looking for a low-sugar/no sugar option, I’d turn to lactofermenting, so that the cultures act as a preservative. Im looking for one without having to boil jars and even better would be unrefrigerated and no bath. Hmmmmm… I made another batch, except with green beens. As I share in my recipe video, a simple stockpot will do the trick. You'll want to fill the jars with hot water and place them into a stockpot that has been filled halfway with hot, but not boiling, water. I suppose, and if your house is really hot it would accelerate the pickling process so that would be a reason to do it. Note 1: Now that steam canning has been approved as an equivalent to water bath processing for high acid foods, it can be the faster way (use the water-bath process times) to process many of the choices above because it doesn’t have the long-time required to bring a full pot of water to a boil. Add more boiling water, if necessary, to make sure the jars are covered by at least an inch. Assemble all of it quickly, toss on your lid and tighten the ring… flip upside down and leave for 24 hours. Do you think this would work with coconut sugar as I have people that cant have sugar. And then I started to pay attention to the elderly. Fresh dill is preferred, but if you don't have any available, you can substitute 4-6 tablespoons of dill seed. I’m off today to go find a big jar and the salt. My pickles all sealed. I always wanted to make sure that some how or another the lid wouldn't come loose and fall off the product. 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