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Fermented pickle question

Posted by JBo.73 none (My Page) on
Mon, Jul 14, 14 at 16:27

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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RE: Fermented pickle question

  • Posted by digdirt 6b-7a North AR (My Page) on
    Mon, Jul 14, 14 at 19:37

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


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