When "quick pickling" vegetables (submerging them in a salt + vinegar brine, but not properly canning them in fully airtight containers at high temperatures that would guarantee the product is free of pathogens), how long should I expect the vegetables to remain good if kept in the fridge?
- On the one hand, I'm using non-airtight containers, doing my prep at room temperature, not sanitizing carefully, etc. Basically all the things you shouldn't do if you're trying to properly preserve food. As a result, I definitely don't expect these vegetables to last months or years like if I were doing proper canning.
- On the other hand, they're sitting fully submerged in a brine full of vinegar and salt in a refrigerator. This seems like an environment that should be very inhospitable to most microbial life. Surely this will cause the veggies to remain good for longer than they otherwise would, right? I just don't know by how much.
The brine I'm using is approximately:
- 1 C vinegar
- 1 C water
- 1 T salt
- Other flavorings that I don't expect to make a difference, like some hot sauce and spices
The vegetables I currently have going are shredded cabbage and onions.
- How long should I expect such quick pickles to last in the fridge?
- How should I expect them to go bad? Will they mold? Ferment and develop a mother? Do something dangerous? Just invisibly start tasting bad?