I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often coming into contact with light from outside.
Does leaving the top on loose pose an increased risk of botulism? I understood that botulism bacteria multiply rapidly in an anaerobic (no air) environment.
The brine is pretty darn salty (1tb : 1cup of water), and it contains no vinegar.