Chef Forum banner
1 - 7 of 7 Posts

· Registered
Joined
·
3 Posts
Discussion Starter · #1 ·
I made a batch of Dilly Beans, and needed more liquid, I used 5 cups water, 5 cups Apple Cider Vinegar, AND should have used 1/2 cup salt, but only used 1/4.

Woke up this morning and realized it, should I throw them out? or are they ok?
 

· Premium Member
Joined
·
5,391 Posts
Have they been processed (canned) to be shelf stable at room temperature, or are you just keeping them in the fridge?
 

· Premium Member
Joined
·
2,380 Posts
     I'd say they are fine, but you can add more salt. You post that they needed more liquid. So you had some to begin with, I assume at the proper ratios, correct? 

So the salt is a bit lacking but the vinegar/acidity is correct. Still not a habitable medium for bacteria. You can always add a bit more salt. If you are salting with in recommended ratios, there is some room for deviation. 

 if you processed them, they have been in a sealed environment so overnight won't matter. 
 
1 - 7 of 7 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top