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pickling without a canner

 
 
Reply Tue 8 Sep, 2015 01:57 pm
I just started pickling different veggies and they are really good. my question is what is safe and what is not. I pack jars with veggies and make a 3/1 vin/water solution with canning salt and a few other things. I fill jars with solution and put them in a hot water bath on the stove for 5 min.
#1 is this safe?
#2 do they need to be refrigerated?
#3 how long of a shelf life do they have?
I have heard so many different stories on what to do and what not to do. I looking for people who have a lot of experience with pickling
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Type: Question • Score: 2 • Views: 897 • Replies: 4
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ehBeth
 
  1  
Reply Tue 8 Sep, 2015 01:59 pm
@USMC1819,
I just got an issue of Ricardo mag that covers canning. I'll take a look in there later and see if there's any useful info for your questions.
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ossobuco
 
  1  
Reply Tue 8 Sep, 2015 02:04 pm
@USMC1819,
I do refrigerator pickles, and they last just fine, at least in my refrigerator.
If you don't want to do the real canning thing, which I don't because I've other stuff to do in the kitchen, the refrigerator pickling is easier.
Lots of stuff out there online about it.
ossobuco
 
  1  
Reply Wed 9 Sep, 2015 03:02 pm
@ossobuco,
I forgot to mention a recipe for refrigerator pickles like those by the chef Judy Rodgers, a well loved person. There is a recipe in her book that came out after her death, slightly modified in this link. Since I don't have the book, I don't know what is different, probably just quantities. I've made them, excellent.

Here's the link -

http://www.food.com/recipe/zuni-caf-zucchini-pickles-316950
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ehBeth
 
  1  
Reply Wed 9 Sep, 2015 03:13 pm
@USMC1819,
the next issue is out now so the videos are now online

http://www.ricardocuisine.com/video/home-canning/
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