I followed the instructions from my canning book in making the pickles approximately a year ago. I opened them today and could pull the lid off with my fingers. They had seal marks in the rubber lining of the lid, but I should have needed a bottle opener to get them off. There is no obvious signs of spoilage or mold. Do dill pickles with a high vinegar content have to be hot water processed? Addendum: I hot water bathed the quart jars for 20". The jars sat undisturbed for 24hrs. All jars sealed, meaning the lids had depressed centers. When I went to open them, the centers were still depressed. It just concerned me that I did not need a bottle opener to pop the lids off. The jars were stored in a rack in a spare room at room temperature.
Welcome Erin, we need more information to give good answers. How did you process your jar(s) and where were they stored?– Debbie M.Oct 23, 2022 at 0:27
Please edit the question to limit it to a specific problem with enough detail to identify an adequate answer.– Community BotOct 23, 2022 at 14:40
I can open sealed lids with my fingers, no opener required. The important question is whether the lid (assuming standard safety lid that does this) was down, and popped up in the center when opened, or was already popped up before you opened it. The former is good, the latter is "discard contents carefully.."– EcnerwalOct 23, 2022 at 23:27
Thank you for the responses. I edited my entry to best answer these questions.– ErinOct 25, 2022 at 19:20
When I went to open them, the centers were still depressed.
Then they were still sealed, and should be safe to eat.