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Experienced canners - help! I'm literally in a pickle today. Making a recipe for pickled vegetables which calls for __ lb. of this and __ lb. of that, but I get nowhere near the volume I should once I cut them as indicated by the recipe. These are going into a fairly acidic brine, and will be hot-water processed. What's more important in this case so I have something safe to eat, weight or volume? Thanks!

asked by lastnightsdinner over 7 years ago

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6 answers 1100 views
Savorykitchen
added over 7 years ago

I think as long as they're covered by the brine sufficiently, the amount of your original item is less important.

Is this the onions? I think as long as your brine is safely acidic/salty, just make more or less of it to cover them completely.

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lastnightsdinner
added over 7 years ago

The onions are part of it - also carrots, celery, bell peppers + cauliflower. Giardiniera! Heard back from my friend who is responsible for the recipe, and she says the brine is pretty much pure vinegar, so it should be safe. Thanks for your help!

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Christina Ward
added over 7 years ago

Your friend is right. It's OK to have leftover brine. Just find something else to pickle!

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lastnightsdinner
added over 7 years ago

Thanks, Christina! I ended up going with the full volume of cut veggies instead. We're gonna have a whole lot of giardiniera to get us through the winter :)

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Hilarybee
added over 7 years ago

I agree with above- as long as the veggies are covered by the brine and processed properly, it should be OK.

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lastnightsdinner
added over 7 years ago

Great, thanks Hilarybee!

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