AboutCarol Schlitt Expertise I can answer questions on home food safety, sanitation, home food preservation and commercial food safety (HACCP).
Experience I am an Extension educator, nutrition, wellness and food safety. I am a certified HACCP manager and a food safety instructor for the Illinois Department of Public Health.
Organizations International Association for Food Protection, American Association of Family and Consumer Sciences (Certified CFCS), National Extension Association of Family and Consumer Sciences, Society for Nutrition Education.
Education/Credentials BS - University of Illinois
MS - Southern Illinois University at Edwardsville
Question I just received a recipe for over night dill pickles. I'm wondering what the time limit might be for keeping overnight dills. If I make up a batch, it may be up to a week before we consume them.
Answer Hi Glenn,
If you are referring to a recipe that recommends placing pickles into a jar and then placing the jar into a canner of boiling water, turn off the canner and then allow the jars to sit in the water overnight -- I can not recommend this recipe for several reasons.
First the method of preserving the pickles is not adequate to ensure a seal. All pickles should be canned using research-based and tested recipes and canning methods, and this overnight recipe is not such a recipe.
Pickle products are subject to spoilage from microorganisms, particularly yeasts and molds, as well as enzymes that may affect flavor, color, and texture. Processing the pickles in a boiling-water canner will prevent both of these problems.
