On Tue, 30 Jul 2019 03:22:22 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, July 29, 2019 at 4:40:59 PM UTC-4, Jinx the Minx wrote:
>> Cindy Hamilton > wrote:
>> > On Monday, July 29, 2019 at 1:50:27 PM UTC-4, wrote:
>> >> At the farmers market they have cucumbers for 50 cents each. They are
>> >> about 12-14 inches long and have a good girth. So I decided to make my
>> >> bread and butter pickles instead of buying them for about 3.50 a jar
>> >> or more.
>> >>
>> >> So the first thing I do is thinly slice my cukes in many slices, it
>> >> usually works out to one cuke per 24 oz jar. Then I put them in a
>> >> large bowl and give them a good salting a good mix and cover and let
>> >> them sit in the fridge for about three hours.
>> >>
>> >> Then I make my vinegar solution by mixing usually 2 parts water to 1
>> >> part apple cider or maybe white distilled vinegar. Then I add my
>> >> spices I will most often as the sweetener add 1/2 to 1 sugar per
>> >> vinegar. Then usually about 1/4 tsp mustard seeds or even 1/8 for a
>> >> small batch. Then I cut some green onions in about 1 inch strips and
>> >> throw that in the vinegar solution. Then I place it over a low flame
>> >> and make sure the sugar has completely dissolved.
>> >> I will then take the cucumber water that has been pulled out of the
>> >> cukes by the salt and add that to the vinegar. There is some great
>> >> flavor in there.
>> >>
>> >> When my vinegar solution comes to a light boil I will fill my empty
>> >> jars with the cuke slices and then pour in the vinegar. Very lightly I
>> >> will put on the lids and tightening them only fingertip tight. Then
>> >> place the jars in my air fryer oven and set it to 190 F for about 35
>> >> minutes. I usually just leave it in there over night to cool and the
>> >> next day ensure the lids have tightened and then store the jars on a
>> >> shelf somewhere.
>> >
>> > From a food safety standpoint, you're playing with fire.
>> >
>> > Even if you've successfully done this sort of thing in the past, you
>> > really should keep those pickles in the refrigerator, not a shelf
>> > somewhere.
>> >
>> > Cindy Hamilton
>> >
>>
>> If by “successful” you mean that he didn’t already kill himself,
>> not...successfully canned.
>
>Yes, I mean he didn't already kill himself. Although that's not as likely
>as it looks, given the high acid content of his pickles.
>
>Cindy Hamilton

He's not making pickles, he's making mumified TIAD cucumbers.
I ferment my cukes, they'll keep at least two years in the fridge but
they are all gone within six months or less.