I'm made refrigerator pickles before but never put them through the water bath. Should they have that much room at the bottom.
Also do you think the radishes were a bad idea? I did it for color.
by FunnyPresentation656
5 Comments
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marstec
Radishes (and carrots, seeing as you have a few in that last jar) are low acid vegetables. Adding them could affect the acidity of the final product. What recipe did you use?
princessthunderstorm
I was warned against using raw garlic in the jars because it’s known to harbor botulism even when acid levels are appropriate and jars are water bathed. I would love to hear from someone more experienced on a firm yes or no for raw garlic in the jar. Also is it ok to chop up and use in your brine and then strain out with a cheese cloth? Or should you just be going dehydrated garlic all the way?
joho421121
I use an all purpose brine for all my fridge pickling and I’ve thin sliced radishes before with ok results. That being said it’s a fridge recipe not meant to be water bathed. Recipes are specific upon how you will store them. I would never use or recommend using a fridge recipe to then be stored at room temp long term. Personally I would tuck these into the fridge and eat them within the recipes time frame. Usually fridge recipes have less salt/vinegar than shelf stable ones.
Yours_Trulee69
If you are wanting a shelf stable product then you need to follow a tested recipe exactly as written. Radishes can only be used in a fridge pickle as per the tested recipe. There is no canning recipe that includes them. These are not safe if it has been more than 2 hours since processing. You will need to discard them as there would be concerns of botulism.
5 Comments
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Radishes (and carrots, seeing as you have a few in that last jar) are low acid vegetables. Adding them could affect the acidity of the final product. What recipe did you use?
I was warned against using raw garlic in the jars because it’s known to harbor botulism even when acid levels are appropriate and jars are water bathed. I would love to hear from someone more experienced on a firm yes or no for raw garlic in the jar. Also is it ok to chop up and use in your brine and then strain out with a cheese cloth? Or should you just be going dehydrated garlic all the way?
I use an all purpose brine for all my fridge pickling and I’ve thin sliced radishes before with ok results. That being said it’s a fridge recipe not meant to be water bathed. Recipes are specific upon how you will store them. I would never use or recommend using a fridge recipe to then be stored at room temp long term. Personally I would tuck these into the fridge and eat them within the recipes time frame. Usually fridge recipes have less salt/vinegar than shelf stable ones.
If you are wanting a shelf stable product then you need to follow a tested recipe exactly as written. Radishes can only be used in a fridge pickle as per the tested recipe. There is no canning recipe that includes them. These are not safe if it has been more than 2 hours since processing. You will need to discard them as there would be concerns of botulism.