Were you afraid of the pickle juice going bad in the next couple of weeks? No? OK. What about the baby carrots? Were you afraid of those going bad? No? OK.
But for some reason when you put two things that you weren't afraid of going bad in the next couple of weeks together, all of a sudden now you are a germs faggot?
When you buy the product its safe and sterile, as when you make it at home with a few precautions.
Reusing brine, vinegar, etc its near a sure way to get brain damage by potentially breeding Clostridium botulinum.
Seriously how hard is it to bring white vinegar to the boil and use that instead of being a thrifty bugger reusing store bought pickle juice with floaty bits in it?
You dont have to be a germophobe to understand this is a dangerous practice.
Are you bringing the pickling mix back to the boil, and also boiling the new glass jar? If you're doing that then just make new pickling mix, its literally just vinegar, salt and spices. You're not making bombe alaska or beef wellington, its a step below making sandwiches in complexity.
You are way over thinking this. You aren't producing preserves. The idea isn't to preserve anything past when you'd normal eat it. It's to simply make more pickles to eat a few days later. Chill dude. You'll be fine.
He said to put them in the fridge. Botulism comes from sitting water for a long time. Like the water in the carrot. But in the fridge for a week or two and I see no chance.
That's beside the point and you are not understanding the reason why you initially heat up vinegar. Reused pickling brine (salt and vinegar) is not going to achieve this and the dregs are also a health risk.
I have no problem with disagreements or arguing a different point, but ffs base it on more than feelings guys.
I even explained how it was a risk, not just 'due to reasons'.
It's literally less difficult and costs $1 to buy new white vinegar anyway without food dregs floating in it as well. Do you drink the dirty dishwater?
[ + ] fightknightHERO
[ - ] fightknightHERO 0 points 3.4 yearsJan 24, 2022 05:01:58 ago (+0/-0)
[ + ] jigganiggaboo
[ - ] jigganiggaboo 2 points 3.4 yearsJan 24, 2022 06:13:19 ago (+2/-0)
[ + ] i_scream_trucks
[ - ] i_scream_trucks 0 points 3.4 yearsJan 24, 2022 06:29:56 ago (+0/-0)
horrible things.
[ + ] patchCodeUnsuccessful
[ - ] patchCodeUnsuccessful 2 points 3.4 yearsJan 24, 2022 10:08:49 ago (+2/-0)
[ + ] UncleDoug
[ - ] UncleDoug 0 points 3.4 yearsJan 24, 2022 18:06:31 ago (+0/-0)
Just make your own, vinegar, choice of spices (pepper, dill, etc) bring to boil then add what you want in it like cucumbers.
Reusing pickling juice in non sterile containers is how your get botulism.
[ + ] Master_Foo
[ - ] Master_Foo [op] 0 points 3.4 yearsJan 24, 2022 20:21:16 ago (+0/-0)
But for some reason when you put two things that you weren't afraid of going bad in the next couple of weeks together, all of a sudden now you are a germs faggot?
[ + ] UncleDoug
[ - ] UncleDoug 0 points 3.4 yearsJan 24, 2022 23:03:05 ago (+0/-0)
When you buy the product its safe and sterile, as when you make it at home with a few precautions.
Reusing brine, vinegar, etc its near a sure way to get brain damage by potentially breeding Clostridium botulinum.
Seriously how hard is it to bring white vinegar to the boil and use that instead of being a thrifty bugger reusing store bought pickle juice with floaty bits in it?
You dont have to be a germophobe to understand this is a dangerous practice.
Are you bringing the pickling mix back to the boil, and also boiling the new glass jar?
If you're doing that then just make new pickling mix, its literally just vinegar, salt and spices. You're not making bombe alaska or beef wellington, its a step below making sandwiches in complexity.
[ + ] Master_Foo
[ - ] Master_Foo [op] 0 points 3.4 yearsJan 24, 2022 23:37:29 ago (+0/-0)
You aren't producing preserves. The idea isn't to preserve anything past when you'd normal eat it. It's to simply make more pickles to eat a few days later.
Chill dude. You'll be fine.
[ + ] TerryB
[ - ] TerryB 0 points 3.4 yearsJan 25, 2022 00:52:17 ago (+0/-0)
[ + ] UncleDoug
[ - ] UncleDoug 0 points 3.4 yearsJan 25, 2022 02:21:22 ago (+0/-0)
That's beside the point and you are not understanding the reason why you initially heat up vinegar. Reused pickling brine (salt and vinegar) is not going to achieve this and the dregs are also a health risk.
I have no problem with disagreements or arguing a different point, but ffs base it on more than feelings guys.
10sec google search
I even explained how it was a risk, not just 'due to reasons'.
It's literally less difficult and costs $1 to buy new white vinegar anyway without food dregs floating in it as well.
Do you drink the dirty dishwater?