How can I tell if my lids sealed on my pickles? ?

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I am first time pickling and do not know for sure if my mason jar lids sealed properly. These are not canned they are just refrigerated pickles meant to last only 2 to 3 mo’nths in fridge. Is there a way to tell without having to actually open the jars? Also did I leave enough of a headspace

q how can i tell if my lids sealed on my pickles
  4 answers
  • Candice Gollam Candice Gollam on Sep 03, 2018

    Hi Mic, you want to leave one inch space from the top. Also, there is a super easy way to tell. When you press your finger down in the center of the lid on a jar that you have not canned it will push down and pop up making a clicking sound. If they’re sealed preoperly there will be no movement and popping.


    **just a side note you should be sure to use a towel or paper towel around the edge of the jar just before you put the lid on to be sure it is super clean and dry.

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    • Candice Gollam Candice Gollam on Sep 03, 2018

      I’m sorry to write you again but I continue to think of things to tell you. Ok - so the canning people say that you cannot reuse the jar tops if you have heated and let them cool but I have done it with the same ones only if they didn’t seal the first time.


      This is an interesting question and I would say that you may want to check around. Some people even get a good seal using commercial sauce jars a second time but I have never done it.


      Im sure there is something else that I want tot say but I can’t remember right now. Lol

  • Candice Gollam Candice Gollam on Sep 03, 2018

    Ps - I do my canning of veggies in a large pan of water. And a pressure cooker if I can meat.

    • Michelle Michelle on Sep 03, 2018

      Yes I do have a dishwasher, if my jars are too full can I open them pour some out and reseel? Once I pour some out I don’t think it will cover all my veggies, but not sure. To steam bath them in a pot do I add the jars after the water boils and just turn them off and cover? I don’t own a pressure canner or cooker if they are the same but I do have a very big pot with tight lid if that would work? I do love the dishwasher idea to try and seel. Why do you turn the jars upside down? Do you know why your gramma did this?

  • Michelle Michelle on Sep 03, 2018

    I thought growing my big vegetable garden would be the hard part but as it turns out this pickling isn’t as easy as i thought it would be. I am so glad I didn’t try canning too lol I have a ton of patience when it comes to my crafts and garden but this pickle dilemma gets frustrating especially when I think I have just wasted my veggies and time. Embarrassed to say it took me hours to do just 5 jars. Lol

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    • Michelle Michelle on Sep 04, 2018

      Oh wow I can’t believe you held and made that many jars of salsa. I too have been thinking about making a smaller batch of salsa as I have a ton of tomatoes and peppers. Do you mind sharing your recipe with me? I put al, my jars in the dishwasher this evening, then upside down right now. I did not pour out any of the brine because I just wasn’t sure if I was measuring the inch from the lid or from the neck of the jar. Lol yes I also feel your pain handling those hot tomatoes. My hands must not have fingerprints anymore lol. How long did it take you to make all those jars?

  • Pat Ruge Pat Ruge on Sep 25, 2018

    Mic, you did say these are "refrigerated picklings", which is different than "canning pickled veggies". Refrigerated pickling is easy enough = bring your brine to a boil to infuse spices. While that's going on, arrange the vegies in clean (sanitize if you want) leaving about 1" clearance from the top. Then pour brine over to cover veggies. Ready to eat in 3-5 days. They will be safe for 3 months in fridge if they last that long. Mine are gone in 1-2 weeks.


    My favorite fridge pickling: Bought my fav pickles (Claussen) when empty, took an English cucumber (burpless), trim the ends off, cut into thirds and then quartered each into spears. Add to the Claussen brine, let sit for 3-5 days, viola - better than Claussen, since the second only cost me 99 cents, not 5.99. I've used this same jar, several times over.

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    • Pat Ruge Pat Ruge on Sep 25, 2018

      Sounds like you are doing OK then. PS: We love pickled green beans, they are terrific. I like to blanch them (boil 2-3 min then ice bath). Arrange in prepared jars and pour on the brine. I like my brine with fresh dill and garlic as well as the pickling spices w/smidge of sugar. The hard part is waiting the 3-5 days. Nice crunch. Blanching brings out and retains the color. Yum!