I'm new to fermenting.
Can I safely process fermented dill pickles in a water bath to ensure a longer storage life?
I have made pickles in the past, using vinegar, and then processing for 20 minutes in a water bath. Is this safe and effective with fermented pickles?
Yes. The National Center for Home Food Preservation recommends low temperature pasteurization for fermented pickles, where you put them in a 180F water bath for 30 minutes. This avoids softening the pickles through cooking. Make sure that they have completed fermenting before this, as the pasteurization will stop the fermentation process.
