Just opened my last jar for Jan. 3rd . You're right they keep getting better . I need to make some more before these are gone .
Just opened my last jar for Jan. 3rd . You're right they keep getting better . I need to make some more before these are gone .
I had tried these and waited a week before popping one quart open to try. They still tasted like cucumbers to me, with out any real change in color. I also noticed dried salt on the jar from the brine. I really don’t think I put too much salt in, not that that would cause my issue anyways... I vac sealed them, so I don’t know what my issue was??? I did leave a bit of head space, enough where I could see air if I flipped them over, but also high enough to make a brine mess after removing the vacuum can adapter! Maybe my issue was that the brine was not hot, but just kinda warm when I poured into the jars and canned??? Anyone have any thoughts?
I’ll revac that jar. Yes that jar has a good seal like all the other jars I made. Not one single jar has changed from cuke color to the pickle color. I think I should have used hot water to pour in, that way it would get absolute vacuum, if my vacuum sealer can’t do it by itself!
I've had the same thing happen , and had the same concern as you . Mine were fine . I've used this same recipe to do jalapeno slices ( vac'd in mason jars ) and I had to let them go a little longer than the cukes . Might be the same with fresh green beans ,,, not sure . It makes great pickles ,,, enjoy .a few floated up and may not be completely submerged
I took the plunge and made up a batch today. 4 jars regular, 2 jars of hot green beans, 1 jar hot pickles and 1 jar of hot left over pickle chunks and jalapenos. I have a food saver and did the vacuum seal with mason jars. Can't wait to try them!
Safety question: In the green bean and pickle chunks jars a few floated up and may not be completely submerged - is this a problem? Should I dump them? For absolute clarity these were not hot processed and will always be in the fridge.
Thanks!
I've had the same thing happen , and had the same concern as you . Mine were fine . I've used this same recipe to do jalapeno slices ( vac'd in mason jars ) and I had to let them go a little longer than the cukes . Might be the same with fresh green beans ,,, not sure . It makes great pickles ,,, enjoy .
As chopsaw said, they will be fine, they just won't have quite as much flavor as the one's that are completly submerged.
I have been taking a large slice of onion & putting it on top of the pickles to keep them all submerged.
Al
I'm new to this site. How do I find your vacuum pickle recipe. Tried searching. I find all the great reviews but can't seem to find the actual recipe. ThanksThey look good, can't wait to see how they taste!
Al
I'm new to this site. How do I find your vacuum pickle recipe. Tried searching. I find all the great reviews but can't seem to find the actual recipe. Thanks
I did not use the alum . My chemistry major son suggested we didn't need it for a cold pack pickle .
He's right. Alum will help with fermented pickles but has no effect on quick process pickles. The USDA recommends not using alum in this application. If you use fresh cukes and cut off the blossom end, they'll be crunchy.