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I'm new to fermenting.

Can I safely process fermented dill pickles in a water bath to ensure a longer storage life?

I have made pickles in the past, using vinegar, and then processing for 20 minutes in a water bath. Is this safe and effective with fermented pickles?

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Yes. The National Center for Home Food Preservation recommends low temperature pasteurization for fermented pickles, where you put them in a 180F water bath for 30 minutes. This avoids softening the pickles through cooking. Make sure that they have completed fermenting before this, as the pasteurization will stop the fermentation process.

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  • Thanks.I assume that means processing will destroy any probiotic bacteria and therefore the health benefits from fermenting?
    – Joe Braico
    Commented Jul 4, 2019 at 7:52
  • I can't possibly speculate on health benefits, but yes, it will destroy any bacteria. That's the point of pasteurization. You can have the "good" bacteria, or you can have shelf-stable pickles, but you can't have both at the same time.
    – FuzzyChef
    Commented Jul 5, 2019 at 0:54
  • Ah ... did this not answer the question you asked?
    – FuzzyChef
    Commented Jul 7, 2019 at 5:40

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