"Old Fashioned" Pickle Crock Safety - Ask Extension
Hi -- thanks for being available; no urgency to a response.
Basically, how long is it safe to eat vinegar-brined pickles from a room temperature, heav...
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"Old Fashioned" Pickle Crock Safety #234384
Asked April 02, 2015, 2:41 PM EDT
Hi -- thanks for being available; no urgency to a response.
Basically, how long is it safe to eat vinegar-brined pickles from a room temperature, heavy, glazed ceramic "Pickle Crock"? After my husband recalled his grandmother keeping a "perpetual" crock of pickles in the kitchen, I thought I'd give it a try. Found a procedure/recipe on Farmers Almanac, and used a very thick, fully glazed crock w/ lid. The brine is vinegar, water, salt, dill weed. It was suggested to just keep throwing in fresh veggies from time-to-time.
After 9 months, the remaining pickles appear and smell fine. There's been some evaporation as evidenced by dill weed "bathtub rings". I've not refreshed the brine in any way, nor added additional veggies since Sept. Evidently we don't eat enough pickles to make this a necessary use of counter space! ;o) HOW LONG IS A ROOM TEMPERATURE SALT/VINEGAR BRINE SAFE TO USE WITHOUT CHANGING IT OUT?
After 9 months, the remaining pickles appear and smell fine. There's been some evaporation as evidenced by dill weed "bathtub rings". I've not refreshed the brine in any way, nor added additional veggies since Sept. Evidently we don't eat enough pickles to make this a necessary use of counter space! ;o) HOW LONG IS A ROOM TEMPERATURE SALT/VINEGAR BRINE SAFE TO USE WITHOUT CHANGING IT OUT?
Coos County Oregon
Expert Response
You have an interesting question. You did not indicate what your recipe was for your fermented pickles from the Farmers Almanac so not sure if it is one comparable to a research based recipe. . As long as your pickles are still firm, not slimy or soft, or have an disagreeable odor, they should be safe to eat. Research based fermented pickles in a crock usually take about 4--6 weeks to ferment. After that it is recommended that they be stored in a cool place like a refrigerator and will keep their quality for 4-6 months provided the scum and mold is removed regularly if it forms. For long term storage to maintain quality, it is recommended that you can process the pickles in a boiling water canner for 10 minutes. Then they can safely be stored at room temperature.
It is not recommended that you keep adding fresh vegetables to the crock once it is fermenting because it changes the salt and acid levels which could eventually cause the pickles to spoil.
As long as your pickles in your crock are not slimy, soft or have a disagreeable odor they would be safe to eat. If you have any doubt then you should dispose of them.
There are many more micoorganisms today than when your husbands mother was fermenting pickles and canning so it is always recommended to use up-to date food preservation recommendations from reliable research based sources. The OSU Extension Service has good information on up-to-date methods you might want to check out http://extension.oregonstate.edu/fch/food-preservation
Thanks for using Ask an Expert
Nellie Oehler
It is not recommended that you keep adding fresh vegetables to the crock once it is fermenting because it changes the salt and acid levels which could eventually cause the pickles to spoil.
As long as your pickles in your crock are not slimy, soft or have a disagreeable odor they would be safe to eat. If you have any doubt then you should dispose of them.
There are many more micoorganisms today than when your husbands mother was fermenting pickles and canning so it is always recommended to use up-to date food preservation recommendations from reliable research based sources. The OSU Extension Service has good information on up-to-date methods you might want to check out http://extension.oregonstate.edu/fch/food-preservation
Thanks for using Ask an Expert
Nellie Oehler
Thanks for taking time to answer, Nellie.
I'm no expert obviously, but I wouldn't call these "FERMENTED" pickles at all because there's a hefty vinegar component. Is that correct? I definitely would not consider keeping ANYTHING for very long at room temperature that didn't have a lot of vinegar + salt in it.
Here's the link to the F.A. "recipe" which isn't a recipe: basically "half vinegar, half water" and "some picking salt" + any spices that appeal... dill, garlic, peppercorns.
http://www.almanac.com/blog/natural-health-home-tips/perpetual-pickles
This person DID re-fresh the brine frequently, which I did not. Basically... you could say that we forgot the whole experiment was sitting there.
I'm not what you'd call a "Doomsday Prepper" by any means, but living in the Tsunami zone, I do keep emergency food stores and in a really extreme situation (like if regional bridges are destroyed in an earthquake and we get isolated for MONTHS) this whole vinegar-based pickle crock thing might be a resource to know about.
Do you know Kelly Baker? She's in my Bible study group and I showed her my crock last night.
Thanks again,
..kristin
I'm no expert obviously, but I wouldn't call these "FERMENTED" pickles at all because there's a hefty vinegar component. Is that correct? I definitely would not consider keeping ANYTHING for very long at room temperature that didn't have a lot of vinegar + salt in it.
Here's the link to the F.A. "recipe" which isn't a recipe: basically "half vinegar, half water" and "some picking salt" + any spices that appeal... dill, garlic, peppercorns.
http://www.almanac.com/blog/natural-health-home-tips/perpetual-pickles
This person DID re-fresh the brine frequently, which I did not. Basically... you could say that we forgot the whole experiment was sitting there.
I'm not what you'd call a "Doomsday Prepper" by any means, but living in the Tsunami zone, I do keep emergency food stores and in a really extreme situation (like if regional bridges are destroyed in an earthquake and we get isolated for MONTHS) this whole vinegar-based pickle crock thing might be a resource to know about.
Do you know Kelly Baker? She's in my Bible study group and I showed her my crock last night.
Thanks again,
..kristin
Hi Kirsten,
Yes, you are right about this not being a fermented pickle. It is a quick pickle by definition which are usually processed within 24 hours. These recipes have at least as much vinegar as water and often have some salt. It doesn't specify how much salt is added and also she refreshes her brine frequently which would keep the brine pH low enough to help prevent spoilage. . I am sure this is not a research based recipe. There are too many variables like how much salt, how many vegetables are added, what kind of vegetables, kitchen temperature, etc. . My concern is that if too many vegetables are added and you keep adding vegetables, the brine would be diluted and you might not have enough acid to prevent some harmful bacteria from multiplying.
I understand your concern about emergency preparedness but think storing safe foods that we know are safe would be a better choice. I was raised in Coos County so know what you mean about being prepared.
I would not recommend feeding these pickles to people in the at risk group (pregnant women, infants and very young children, frail elderly and people who have a compromised immune system), just in case some harmful bacteria decide to grow in the crocked pickles.
Thanks for using Ask an Expert
Nellie Oehler .
Yes, you are right about this not being a fermented pickle. It is a quick pickle by definition which are usually processed within 24 hours. These recipes have at least as much vinegar as water and often have some salt. It doesn't specify how much salt is added and also she refreshes her brine frequently which would keep the brine pH low enough to help prevent spoilage. . I am sure this is not a research based recipe. There are too many variables like how much salt, how many vegetables are added, what kind of vegetables, kitchen temperature, etc. . My concern is that if too many vegetables are added and you keep adding vegetables, the brine would be diluted and you might not have enough acid to prevent some harmful bacteria from multiplying.
I understand your concern about emergency preparedness but think storing safe foods that we know are safe would be a better choice. I was raised in Coos County so know what you mean about being prepared.
I would not recommend feeding these pickles to people in the at risk group (pregnant women, infants and very young children, frail elderly and people who have a compromised immune system), just in case some harmful bacteria decide to grow in the crocked pickles.
Thanks for using Ask an Expert
Nellie Oehler .
