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Canning -- Pickled and Fermented Foods

A consumer put beer in the pickles rather than the vinegar/salt/sugar solution. Are these pickles safe?

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This might be a great refrigerated pickle recipe. However, the vinegar is essential for acidifying the cucumbers to below a pH of 4.6. Therefore, its omission makes these products unsafe. If not more than 24 hours has passed, she could re-brine her cucumbers and then process.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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