I might throw my current batch out or not but wanted your thoughts either way.
I quick-pickled red onions but just for kicks and so they've been sitting in a bowl of apple cider vinegar on the counter with a fork in it and a towel over it for 2 days/nights.
Just chatting with someone yesterday introduced me to the fear of botulism!
Should I throw this batch out?
Online I see some say store pickled onions in the fridge, some say store in the cupboard/cool, dark place. And I'm not sure if canned homemade pickled [onions] are to be stored differently than quick-pickled onions.
I don't mind throwing these out, I just wanted to see how to make them again. Whatever I do, I won't store it with a metal fork in it next time!
Here's a similar thread: http://chowhound.chow.com/topics/9712...
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