Quote:
Originally Posted by imcarthur
I would politely suggest that you throw them out & start over.
This recipe can be halved or quartered & you can cut the garlic or double it or skip the dill, but it works fine as is.
Basic Pickle Recipe for 12 x 1 liter Mason Jars
15 cups water
15 cups vinegar
2 ¼ cups coarse or pickling salt
12 garlic cloves (1 per jar – cut in halves)
Dill (one sprig per jar)
Enough small cucumbers
Wash & scrub cukes & soak in cold ice water overnight.
Sterilize lids & jars.
Boil water, vinegar & salt.
Fill jars with pickles, garlic & top with dill.
Pour liquid to the rim.
Dry jar lips, place the lid on & lightly screw on the jar ring.
Immediately invert jar to seal & cool.
Check seals & store.
Ian
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I just poured out 50% of the vinegar solution on my pickles and topped them with boiling hot water. Then rolled them to get the water and remaining vinegar and spices to mix. Think this will work?
What do you mean by inverting the jar to seal and cool? I just put the lid on them and they will sit on my counter until room temperature then to the fridge.
Oh and a couple of the garlic turned blue/green. I googled this and it turns out its edible but a result of some copper in the water. Good to know.