need some help from the masses - just made some homemade pickled mini peppers. Thought i would just do a simple, quick pickle - ate them after an hour and were already pretty tasty. Then started getting paranoid about the dangers of botulism, and after scouring the internet, am convinced ive cooked up a lovely batch of botulism. Not positive if i followed the recipe to an exact tee (as all the botulism warnings told me to do), and also didnt use hot containers. Are my pickles safe to eat? I figured since theyre refrigerated and im not planning on saving them for months, that they're fine to eat in the next week.
any thoughts?? I would have just kept eating them and probably been fine were it not for my creeping self-doubt. Help out a homemade pickle maker!