Re: Pickle question
I made a pickle brine for frig pickles. The key to get the flavor I wanted called for adjusting the salt and vinegar many times. I was concerned that there wasn't enough vinegar to be a preservative. So, I gave a sample to a Penn State professor in their food safety dept for testing. He said it was fine, with numbers above the 'no go' limit.
BUT, I still won't let the pickles sit at room temp.
Wittdog is right, a killer temp must be achieved and held for the proper time with a lid in place. The cooling/vac holds the lid in place to keep out nasties. This also produces a mushy pickle.
To get crunchy pickles you have to avoid cooking. Clausens are not cooked (crunchy) and are sold out of the refrig dept.
I do the same by keeping them in the frig.
Sleeps till done
Weber Kettle (it's crap...gave away)
Meadow Creek TS250 (sold)
Meadow Creek chicken cooker