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    You are in: Home / Community Forums / Cooking Q & A / Question:Blue Ribbon Dill Pickles
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    Question:Blue Ribbon Dill Pickles

    Sat Oct 06, 2012 11:47 am
    Newbie "Fry Cook" Poster
    Blue Ribbon Dill Pickles
    how long do they need to go before eating? is it okay to store them in a cabinet?
    Sat Oct 06, 2012 11:52 am Groupie
    Most pickles take at least 3-4 weeks to "pickle".

    You can store these in a cabinet, but pay careful attention to Molly53's comment, which has a number of safety tips for this recipe.
    Sat Oct 06, 2012 12:30 pm Groupie
    If they are properly processed they will be shelf-stable without refrigeration for up to 2 years, but they must be processed.
    Sat Oct 06, 2012 3:33 pm
    Forum Host
    The method described in this recipe is called Low Temperature Pasteurization. According to the NCHFP's current guidelines, it results in a better product texture, but must be carefully managed to avoid possible spoilage. According to their directions, place jars in a canner filled half way with warm (120º to 140º F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180º to 185º F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180ºF during the entire 30 minutes. Temperatures higher than 185ºF may cause unnecessary softening of pickles.

    For optimum shelf-stable safety of any fresh-pack dill pickles, the jars should be processed in a boiling water bath covered by at least an inch of water. Ten minutes for pints and 15 minutes for quarts.

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