pics of my polish fermented pickles and some sweet peppers
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- Frequent User
- Posts: 103
- Joined: Thu Apr 05, 2012 06:20
- Location: california
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- Frequent User
- Posts: 103
- Joined: Thu Apr 05, 2012 06:20
- Location: california
We also made fermented pickles this year and they turned out OK, but not great. Will have to definitely made improvements to the process. For the past few decades we have relied on my mother's pickles, but that chapter has now come to an end.
Maxell has some good pickle recipes and will post them here.
Maxell has some good pickle recipes and will post them here.
If the cuke is covered in brine and sealed up tight, I'm pretty sure it can't ferment. A fermented vegetable has to have time to form lactic acid and give off carbon dioxide. A sealed jar will not allow this to happen. That's why it is done in a crock or jar fitted with an air lock. Could be wrong though.king kabanos wrote:oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle
You are right Dave. We pour the brine over the cucumbers (with dill and garlic), put the lids on, but not tighten. They sit in room temp until they sour properly and then we process them so that the jars seal. I like the taste when they are just partially soured and can eat a whole jar at a time!Dave Zac wrote:If the cuke is covered in brine and sealed up tight, I'm pretty sure it can't ferment. A fermented vegetable has to have time to form lactic acid and give off carbon dioxide. A sealed jar will not allow this to happen. That's why it is done in a crock or jar fitted with an air lock. Could be wrong though.king kabanos wrote:oh right into the jars covered with boiled brine and sealed tight for a long lasting pickle