Refrigerator Pickle Question

[Dace]

Here is the recipe I used , but I added a bunch of garlic and red chile.

Refrigerator Dills
20 to22 firm, fresh cucumbers, 3 1/2 inches long (4 to 5 pounds)
3 tbs white vinegar
3 cloves garlic, peeoed
2 tsp mixed pickling spices
1 tsp mustard seed
3 bay leaves
3 bunches fresh dill
3/4 cup pickling salt
3 pints water

First question....is the 3 Tbs vinegar correct?

Second, I did a small jar of beans this way, I assume it is safe as long as they stay in the fridge yes? They seem to have sealed, but that does not mean that they are shelf stable correct?

Lastly...how long will these cold pack veggies last in the fridge?

 

[Wifezilla]

3 tbsp?? All of mine call for at least a cup.

You are right that these aren't shelf stable.

I have no idea how long they last in the fridge. I make a gallon at a time and the boys eat them so fast I haven't had to worry about long term storage issues...LOL

 

[Dace]

Wifey...would you please give me your vinegar/water ratio?

 

[FarmerDenise]

I think my recipe also calls for more vinegar.
The jars seal because you add the hot liquid and then put them in the cold refrigerator. If you take them out of the fridge the seal may come undone, it is not as tight a seal as when you can them.
I have had refrigerator pickles last for several months, they loose some of their crispness. There is only the two of us, so if I make a large batch and don't give them away, we actually can have them for a while. But they are at their best when eaten as soon as they are ready.

 

[Dace]

I tried one today...even though it is wayyyy soon. OMG talk about salty. Seriously the whole batch is inedible.

 

[me&thegals]

Don't throw it out! Double all the veggie ingredients and adjust the vinegar. You can save it

Here are my 2 fail-proof noncanned pickle recipes. Good luck!

Aunt Carols Refrigerator Dills
1 quarts water
2 cups white vinegar
cup pickling salt
1 tbsp. mustard seed
1-2 heads garlic
tsp. alum (if desired for added crunchiness)

Bring to boil on the stove. While heating, slice a big onion on bottom of 5-qt. pail. Add garlic, 4 heads of dill, and cucumbers. Pour brine over the top. Add more dill, garlic, and onions on top. Add minced hot peppers if desired. Let stand on counter up to 2 days, then move to fridge.

Aunt Chris Freezer Pickleseasy, fast (except 1 hour of draining time) and unexpectedly crunchy when thawed and served.

8 cups cucumbers sliced, thinly sliced
1 onion, sliced
2 tablespoons salt
1 cup sugar
cup vinegar

Mix cukes, onion and salt; let stand 1 hour. Drain over sink and then squeeze out excess water. Heat 1 cups sugar and cup vinegar until dissolved. Pour over cukes. Freeze in freezer containers. Thaw and serve.

 

[Dace]

OK, I will mix up another batch of pickling liq...pour out half of what is in the jar and top with fresh liq....does that sound right?

ETA...I just drained it all and reheated my jars and repacked. Looks good now

 

[Wifezilla]

Here is my recipe...
http://www.examiner.com/x-798-Denver-Low-Carb-Examiner~y2008m10d6-Low-Carb-Refrigerator-Pickles

It is a low carb version, but you can just swap the erythritol and splenda for regular sugar and it will be like mom used to make

One other thing. I never used water in mine. Just the vinegar.

 

[me&thegals]

Dace, it looks to me like the salt and vinegar amounts are reversed, although the vinegar still looks a bit scanty. Did it work out okay for you?

 

[Dace]

Dace, it looks to me like the salt and vinegar amounts are reversed, although the vinegar still looks a bit scanty. Did it work out okay for you?

Ah ha! I bet you are right! I got that recipe here form someone who had made it and I thought, ugh how could you eat that? I assumed there was a typo but I bet you are right. I may just PM her and ask for clarification. Now that I complained so rudely about the recipe I don't want to offend the original poster who was kind enough to share the recipe!