fermenting pickles

wiringman(ZONE 4)May 4, 2011

My close friend and fellow retired guy's wife had a stroke last year thankfully she is doing very well.

they get fresh produce from a co-op each month. last this month she thought she ordered a few cucumbers and got 80 pounds.

thankfully they were not waxed. so we started 20 gallons of crock pickles.

10 gallons were as per the the recipe. my friend was just finishing the first two crocks when i got there.

instead of making the brine by it's self he was putting all the ingredients except the water in the bucket then putting enough water to mix them up then filling the buckets with cucumbers them filling them up with water. so we will see how those turn out.

the last 10 gallons were done properly.

4 weeks to crock pickles.

Dean

Thank you for reporting this comment. Undo
digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Any results to report?

    Bookmark   May 21, 2011 at 10:03AM
Thank you for reporting this comment. Undo
wiringman(ZONE 4)

IT TAKES 4 WEEK TO COMPLETE THE PROCESS AND mOMDAY WILL BE THREE WEEKS.

I HAVE NOT TAKEN A TASTE TEST YET.

ONE MORE WEEK

dEANM

    Bookmark   May 21, 2011 at 4:03PM
Thank you for reporting this comment. Undo
gardengal19

I think you can pull and taste a pickle anywhere along the fermenting process. I remember eating half fermented pickles and liking them better than full fermented ones.

    Bookmark   May 23, 2011 at 7:35PM
Thank you for reporting this comment. Undo
gardendawgie(5)

What is the correct recipe. You never give the good recipe and the bad recipe.

What temperature are they fermenting at.

    Bookmark   May 30, 2011 at 3:08AM
Thank you for reporting this comment. Undo
kwryan(z5 MI)

Wiringman, if you are still out there..... how did these pickles turn out. I would like to try the same method.

Also, Wiringman, I read an old post of yours about trellising and you produced so many mellows & squash that your trellis support was struggling. You are Zone 4.... What is your secret to producing such a harvest?

    Bookmark   January 6, 2013 at 4:08PM
Sign Up to comment
More Discussions
Probably a Cooking Forum question
I never go to that forum and I know several here who...
gardengalrn
New low fat way to make "creamy soup" !!!!!!
I got this from "Cooking Light" Most recipes...
nancyjane_gardener
Freezing stuffed peppers?
I have sooo many beautiful sweet peppers and quite...
aka_peggy
Mason jar sale!
I was just at K-Mart (Niles, Ohio) and they have a...
dellr
Citric acid - powder or crystal form
I have been making simple jams for years but have been...
psittacine
© 2015 Houzz Inc. Houzz® The new way to design your home™