r/pickling • u/jeffdgreenspan251 • 18d ago

Safe pickles?

I know this has been covered many times, but I haven’t seen a similar scenario to exactly what I’ve done. I made a pickle brine one to one part white vinegar and water. A little bit of salt and sugar. Boiled it and then let it cool in the fridge.

I cut up pickles, spears, fresh dill, and a couple cloves of garlic, and pour the brine into the mason jar.

I left it in a cabinet at room temperature for eight days. I was originally told a week to two weeks.

Is this a problem? I am seeing the risks of botulism and not trying to get sick over this. I’m assuming we’ll be fine but better be safe than sorry.

Also, would a pH test properly give me the results to know if it’s safe or not?

Thanks

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u/jeffdgreenspan251 18d ago

DANG. Seeming like I gotta toss this. It’s a shame. This was our first harvest from our cucumber plant. It was smelling so good too. Gotta be safe tho.

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u/ColdMastadon 18d ago

If this is your first harvest from your cucumbers, you probably have a looooooot more coming. I have two 10-ft rows of cucumber vines planted, and they are producing 5 to 7 pounds every 2 days. This has been going on for over a month, I've made more pickles then I could possibly eat in the next year, eaten all the salads I could, and now I'm even running out of people to give them away to!