Hi there, I'm brand new to posting here and pickling at home, so forgive me if this is the wrong place for a couple questions. I've just decided to make some refrigerator pickled carrots, cukes and okra (too scared to approach canning yet) and I've found a lot of conflicting information on the internet about safety issues. I boiled roughly a 1:1 ratio of water/vinegar and about a tablespoon of kosher salt for every 2 cups of liquid, and added some dill, garlic, hot peppers and filled some tupperware containers with the brine. One concern I had is using garlic - I read it lowers the acidity of the solution and can cause botulism, so should I have used more vinegar or salt in the ratio? And is there a standard vinegar/water/salt ratio that is preferred? I also can't seem to get all the veggies completely submerged in the brine even with it filled to the top and spilling out the sides when I put the lid on. The okra in particular likes to stick its stems out. Is this unsafe and how do I get them to stay down under? Sorry, I know this is cooking 101 on a phd level forum, but that's why I couldn't resist asking here. Thanks!
