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crock pickles... now what?

Posted by simplicitygardens z8 pacific N.W. (My Page) on
Mon, Oct 25, 10 at 0:06

I have a crock of pickles I've been fermenting for almost 5 weeks. I've snitched a few out along the way to monitor the progress. They taste good, maybe a little saltier than I'd like, but have nice texture and smell yummy as well.

My questions: 1.Do I have to process these? My understanding is that the health benefits of a fermented food will be wasted if I do. Could I just refrigerate them now? 2.Should I add new brine to bring the level of liquid back up and take the weight out (they're still submerged but it is getting low) 3.If do refrigerate could I just cover the crock with the lid or should they be transfered into sterlized jars? 4. Is there any way I can make them less salty? I probably have about 3 quarts total.

Thanks in advance for any help.

Abhaya


Follow-Up Postings:

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RE: crock pickles... now what?

From the NCHFP guidelines on Fermenting:

Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving 1/2-inch headspace. Adjust lids and process as recommended in Table 1 , or use the low-temperature pasteurization treatment described below.

Dave

Here is a link that might be useful: Fermenting Pickles NCHFP


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