Pickles Turned Out SOOO ACIDIC!!!

[EarlyPorsche]

I made some pickles a week ago. Put in cucumbers, celery, cauliflower, garlic, 1 hot pepper, carrots, and green beans. Boiled a mix of white and cider vinegar and poured it over them. Let them cool and put them in the fridge. They taste delicious but the acidity is unreal high. Could I dilute with some boiling hot water overtop?

[imcarthur]

Our pickle recipe calls for equal vinegar & water. And we let them mature for a couple of months.

Ian

[id10t]

You could try adding sugar as well...

[Joe Bob]

Honey.....

[EarlyPorsche]

Do I HAVE TO add sweeteners or can I just add some hot water (to kill any bacteria)?

[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

[gtc]

Just put a tablespoon of baking soda in each jar... that should neutralize the acid.
(kidding!)

Actually, if you plan on eating them soon, you could take them out and soak them in clean water... some of the vinegar should come back out of the pickles.

[porsche4life]

Originally Posted by gtc

Just put a tablespoon of baking soda in each jar... that should neutralize the acid.

yup... That ought to do it.... Just be sure to put the lid on real fast!

[vash]

drop an alka seltzer in there..! then enjoy.

[BRPORSCHE]

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

This came to no suprise to me that the recipe is the EXACT same that my mom uses. Must be from the same place as your wife...

[imcarthur]

My wife got it from her sister who got it from a friend who got it from . . . yeah, it is one of those. Which is why they are good.

Ian

[EarlyPorsche]

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

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.