Fermented pickle question

JBo.73July 14, 2014

I'm fermenting some cucumbers for the first time using an approved recipe for fermented dill pickles. I have enough cucumbers for another batch and I was wondering if I could slice them instead of fermenting them whole? Is there any scientific reason for leaving them whole? I can't find an answer on an internet search and was wondering if the experts here know if it's possible without compromising the finished product. I ask because I'm limited in adequate containers but have some large glass jars that would be perfect for slices but maybe not as roomy for whole cucumbers. I plan to can them when they are done.

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

If you have to cut them up some then spears work much better than slices. Slices go mushy pretty fast when fermenting. Quartering the cukes into spears is best.

Dave

edited to add that big chunks is another option

This post was edited by digdirt on Mon, Jul 14, 14 at 19:41

    Bookmark   July 14, 2014 at 7:37PM
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