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I've had some raw green beans in a brine solution for about one week at room temperature. Are they at risk for botulism? Can I put them into a vinegar solution and pickle them, or should I cook them first?

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If you are at about 3-4% salt or higher and this sat around for a week, you probably have some lacto-fermented green beans. They are technically pickled. Botulism will not thrive in a salt/acid environment.

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