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Did I mess up my quick fridge pickles?
July 20, 2014 7:41 PM   Subscribe

Will these suckers be edible after premature opening and an ill-fitting lid?

I started some pickles today using this recipe. All was well until about 4 hours after I had covered the jar and left it out to cool down to room temp. I picked up the jar to feel if it was still warm and noticed that a bit of pickle juice was leaking from the lid. Stupidly, I opened the jar and put a new lid on. I'm not certain that this lid is secure either; it may be a case of the lid not matching the jar.

The jar is now sitting in the fridge with its new lid on.

Anyway, my questions are: did I screw up my future snack by opening the jar a couple hours after the initial canning? And, if indeed the lid is not fitting on exactly right, is it a danger to eventually eat the pickles?
posted by sucre to Food & Drink (5 answers total)
 
No you didn't.

If you were going to keep these for 2 years then they would not be suitable. But because they are fridge pickles, they'll be fine. Just don't keep them for ages, eat 'em up quickly.

Yum!
posted by Youremyworld at 7:46 PM on July 20 [2 favorites]


No problem. You aren't canning, in the sense of sealing jars for long term storage at room temperature, just making pickles in a jar. The lid is not essential at all in this case.
posted by ssg at 7:46 PM on July 20 [3 favorites]


At the risk of being repetitious, there's no problem with opening the lid because you aren't canning -- you could do this in almost any container and the lid just keeps the pickle smell contained.

Eat with confidence!
posted by Dip Flash at 8:25 PM on July 20 [1 favorite]


Hell yeah! So pumped to crunch on these little guys. Thanks everyone!
posted by sucre at 9:04 PM on July 20 [1 favorite]


Not an answer to the question you *asked*, but an answer to a question that is relevant to your interests...

Cling film / cellophane / saran wrap / (insert your local name here) folded over a couple of times and laid over the top can make a loose lid fit properly. It gets between the thread and the lid and if you're lucky it's enough to make the lid catch.

Other than that, vinegar and salt = dead bacteria, which is the way pickles work. That recipe goes for weaker pickling vinegar than the ones I use but I would expect it to be fine even so.
posted by How much is that froggie in the window at 10:08 PM on July 20


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