Quote:
Originally Posted by TheBeard
What I do varies only slightly by vegetable. Since I do not have a pressure canner, I only make fridge pickles. To further combat botulism, I get vinegar (or a 50/50 mix of vinegar and water)
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Interesting. This was my first time doing this, so I just used the brine recipe I found online. This recipe called for a 4:1 of distilled water to distilled vinegar with 2 tbls of kosher salt for every quart brought to a boil. Do you think that's too diluted to ensure safety?
At this ratio they have a good level of vinegar tang, it seems that a stronger brine would be pretty potent.
I decided to pickle the bag of Jalapenos my coworker brought me. I just sliced the peppers and used brine and some whole garlic cloves. Can't wait to try these.