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Fermented Pickles

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Posted by chrisb_sc_z7 near Clemson, SC (My Page) on
Tue, Feb 18, 14 at 12:27

How do people with day jobs make fermented pickles without taking a week off to be there every 8 to 12 hours to perform the next steps? I'm looking at the Fermented Gherkin recipes, specifically, but I've seen similar timeframes with some of the other fermented pickles. Ball's Complete book suggests 8 to 12 hours between stages. Bernardin's website suggests "next day" do the next stage for those gherkins, which I assume means next evening if you have to wait that long. Can the stages be safely extended until the evening hours each day to facilitate going to work every day? I know on the long end of the scale, those Deli Dills stay in there 3 or 4 weeks, so I'm reading between the lines that there has to be some leeway.

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RE: Fermented Pickles

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RE: Fermented Pickles

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  • Posted by digdirt 6b-7a North AR (My Page) on
    Thu, Feb 20, 14 at 14:19

Was hoping someone who made this type of sweet pickle would reply. I haven't made any sweet ferments (brined) in many years and only make fermented dills.

But from what I have read in the past discussions I don't think you need to take the instructions that literally. At least not any safety reasons you'd have to.

Might make some flavor differences letting them go until you got home from work but I sure can't see how it would hurt anything.

Hope this helps.

Dave

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