Re-processing pickles
I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I plan to buy more jars and do the processing next weekend. When I do this, should I make fresh brine so I can boil it before adding the pickles? Or can I heat the whole thing as-is before processing?
Process according to the recipe:
Salt cucumbers to dehydrate
Heat vinegar, add sugar to dissolve, add seasonings
Boil mixture
Add cucumbers, heat until heated through
Jar and process
What I did:
Salt cucumbers to dehydrate
Heat vinegar, add sugar to dissolve, add seasonings
Combine cucumbers and brine. Refridgerate
What I plan to do once I have jars:
Heat brine (with or without cucumbers?)
Jar and process
(1)1 Comments
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I have stored and used pickling liquids in the frige for up to 10 days, and it has been fine.
The guys here
www.clemson.edu/extension/hgic/food/food_safety/preservation/hgic3101.html
(Second question down)
State that it is fine as long as you have not used the brine, but to throw if any mould growth occurs (which I think we all probably might do!)
I hope this helps
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