Make your own pickles?

[jkorp]

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)

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.