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 ...
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: ...
SO, a bit of a longer one: Is there any risk of botulism from refrigerator pickling or brining? (referring to both meat and slices of vegetables/fruit) I've read around the subject a fair bit and ...