Fermenting Pickles doing NADA!

gardengrl(Northern Virginia)July 11, 2011

I have a 5 gal crock of garlic pepper dills "fermenting" away in my cellar. Problem is, they haven't done anything in the past three weeks...no yeastie beasties, no foaming, no bubbles, nada. I've made sauerkraut before, which bubbled away quite nicely, but these pickles aren't doing anything that I "expect".

I'm using a Linda Zeidrich recipe. They're also VERY salty. They taste yummy, just very salty.

So, I'm wondering if fermenting is taking a looooooong time, which explains the no-action, plus the saltiness?

How will I know when these are done? They are defintely not "cucumbery" on the inside....a slight olive green.

Anyway, I'm babbling on.

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

If they taste like you want (except for the salty part) then they may be done. My fermented pickles are never as active as kraut is. Plus what is the air temp in the cellar? 70-75 works best for me. Cooler air temps tend to be very slow.

They are done when they taste good to you. :)

Dave

    Bookmark   July 11, 2011 at 11:31AM
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readinglady(z8 OR)

As Dave said, if you like them, they're fine. Sometimes fermentation is very slow or at such a low level it's hard to discern. I'm guessing it's cool temperatures affecting the fermentation. Cool enough and foods won't ferment at all, but that's hard to imagine outside a fridge in the summer.

Carol

    Bookmark   July 11, 2011 at 1:36PM
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gardengrl(Northern Virginia)

Thanks everyone. Also, since these are SOOOO salty, should I can them in a finishing brine? What can I do to make them less salty?

    Bookmark   July 12, 2011 at 8:18AM
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readinglady(z8 OR)

You can process in a finishing brine. Also, after you've opened a jar you could take that quart and place those pickles in clear water to leach out excess salt. There are some previous threads about using this method to correct overly salty pickles.

Carol

    Bookmark   July 12, 2011 at 11:52AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Sometimes it takes multiple soakings in fresh warm water to level out the salty flavor. We have done some in 3 changes of really warm water over a 24 hour period, tasted, and only then processed in the finishing brine.

Dave

    Bookmark   July 12, 2011 at 3:54PM
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