I'm all set to make pickles (intending to hot-water can them for shelf-stable pickles) and I realize I don't have any more jars, so I'm making the brine and putting the whole batch in the fridge. I plan to buy more jars and do the processing next weekend. When I do this, should I make fresh brine so I can boil it before adding the pickles? Or can I heat the whole thing as-is before processing?

Process according to the recipe:

  1. Salt cucumbers to dehydrate
  2. Heat vinegar, add sugar to dissolve, add seasonings
  3. Boil mixture
  4. Add cucumbers, heat until heated through
  5. Jar and process

What I did:

  1. Salt cucumbers to dehydrate
  2. Heat vinegar, add sugar to dissolve, add seasonings
  3. Combine cucumbers and brine. Refridgerate

What I plan to do once I have jars:

  1. Heat brine (with or without cucumbers?)
  2. Jar and process
  • 1
    Rather than heat the pickles, I think your better alternative would be to strain the pickles into a pot, boil that, then pour it back over the pickles. (so you don't end up over-cooking the items being pickled)
    – Joe
    Jul 27, 2014 at 19:27
  • @Joe I added the steps the recipe wanted me to take, it had me heat the cucumbers but I have not thus far Jul 27, 2014 at 19:32
  • Are these whole pickles or pieces (chips/spears)? If whole, what type... kirby's (thin skin, not waxed)? I make refrigerator pickles once every month or so. I usually add the hot brine, screw on the lid, and let set until almost room temp - then put in the fridge. They may just turn out ok after sitting two or three days longer than you'd normally let them before eating.
    – Michael E.
    Aug 20, 2014 at 23:13
  • Slices of... Pickling cucumbers? They're from my CSA box. Aug 20, 2014 at 23:20
  • Reheating/simmering after adding the slices to the brine will make the pickling cucumbers (kirby's I'm guessing) a bit softer. I do this with bread and butter pickles. I don't simmer for dill, which (in my experience) results in a crisper product. That said, the dills need to sit longer in the brine. I still think that your pickles will turn out ok, albeit a bit crisper (they also need to sit for a couple days longer). Absent the jarring and processing (step 4 and 5), the shelf life may be shorter.
    – Michael E.
    Aug 22, 2014 at 16:17

1 Answer 1


I have stored and used pickling liquids in the frige for up to 10 days, and it has been fine.

The guys here


(Second question down)

State that it is fine as long as you have not used the brine, but to throw if any mould growth occurs (which I think we all probably might do!)

I hope this helps

  • I've got the cucumber in the brine already, does that change anything? Jul 27, 2014 at 19:13
  • My honest answer is I don't know, but as cucumbers are heavy on water I expect they should be ok. Jul 27, 2014 at 19:27

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