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I have since sliced them open, and they seem to be doing okay.


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It sounds reasonable: the large quantity of vinegar will acidify the pickles, preventing the growth of botulism. The processing step is mostly to seal the jars; the vinegar is the real preservation agent. Still, I would feel better if The Kitchn had cited the source of the recipe, as you only want to use recipes that come from a trusted and qualified ...



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