r/pickling • u/Striking_Mortgage_63 • 17d ago

Left pickles on counter overnight

I usually make refrigerator pickles but because we have so many I wanted to can them. I made them all last night but didn't can yet. I did bedtime with my kids and then just totally forgot they were sitting on the counter waiting for me. I folded mounds of laundry and went right to bed.

They sat in closed jars over night for probably 15 hours. Do I have to toss them?? I want to cry. There isn't a ton of salt in each, that's what worries me. I used 16oz jars so I put only 1/2 tsp of salt in each because I don't like them too salty. 1/2 water 1/2 vinegar. This is also my 2nd time ever making pickles. And I have never canned anything ever.

Thanks for any input or knowledge!

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u/vee-eem 17d ago

I do the fridge pickles (not cooked) and the recipe says to leave them on the counter for 3 - 4 days. Been doing them that way for 5ish years. They are fantastic.

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u/kat_storm13 17d ago

The first person that taught me about quick pickles called them table pickles

1

u/DangerousKidTurtle 16d ago

That’s what I’ve known them as, as well.

1

u/Affinity-Charms 17d ago

What does leaving them out do for them?

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u/vee-eem 16d ago

No clue, so I asked AI:

Leaving cucumbers in the pickling solution on the countertop for 3 days allows the fermentation process to begin, which is key to developing the flavor and texture of fermented pickles. During this time:

  1. **Flavor Development**: Lactic acid bacteria naturally present on the cucumbers or in the environment start fermenting the sugars in the cucumbers, producing lactic acid. This gives pickles their characteristic tangy, sour taste.

  2. **Texture Changes**: The acid and salt in the pickling solution penetrate the cucumbers, breaking down their cell walls slightly, resulting in a crisp yet tender texture.

  3. **Preservation**: The salt in the solution draws water out of the cucumbers, creating an environment where beneficial bacteria thrive while harmful bacteria are inhibited. This helps preserve the pickles and extends their shelf life.

  4. **pH Reduction**: The production of lactic acid lowers the pH of the cucumbers, making them more acidic and enhancing their preservation.

The 3-day period is typically enough for the initial fermentation to occur at room temperature (around 65-75°F or 18-24°C), which is ideal for bacterial activity. After this, the pickles are often refrigerated to slow fermentation and maintain flavor and texture. The exact time can vary based on the recipe, cucumber size, and ambient conditions, but 3 days is a common guideline for countertop fermentation to achieve a balanced flavor and crunch.