Fermenting pickles ?

[Boaz]

Well this is really not much of a topic with no more than I have to report but what tha heck .
I have always wanted to try making the fermented pickles . The topic was discussed here not that long ago and spurred me to attempt it .
The farmers market opened last week and had some smaller cucumbers so on an impulse I got about 3 lb . I had saved a good gallon jar to do in with at work but on looking for it discovered one of the people I work with had thrown it away thinking it was junk . Sooo had to improvise , I'm using 2 big plastic Folgers coffee cans . Cleaned em good . Had to get dill at the grocery store , used 14 tablespoons of kosher salt (I have seen many different recommendations on amount of salt)in a gallon of distilled water with 3 big cloves of elephant garlic in each can (quartered) . One teaspoon of pepper corns in each . I split the cucumbers in half as they are about 4'-5'' long . Washed good and cut the ends off .
This is a simple recipe compared to most I have seen but this is more or less an experiment . They have been in the brine 3 days and judging by the foam on top I'd say they are 'cooking' .
There are many thoughts on how long to let them ferment . Any suggestions ?

[fryboy]

Time can vary ,things like warmth,cold ,lightness, darkness all plays a part,I'm guessing that you're trying for the lactose fermented pickle barrel type as opposed to the kind that is usually referred to as "refrigerator pickles" ,I've had more luck ( by luck I mean people can't get enough of ) than with the true fermented ones,my biggest problem is even after I keep any scum removed I still taste the scum ( it may be all in my head combined with an acute sense of smell/taste )
Usually when they stop being 'active' they're done ,or conversely when they've attained the flavor you desire putting them in the fridge will end the 'activity'

[toallmy]

My wife salts some every year , she uses a glass jar , whole cucumbers, and a rock to keep them submerged in the brine . If they contact the surface that go bad , good luck

[MaryB]

I did some last year, down to 4 pints in the fridge where I put them to stop fermenting. Getting really good as they age. Have that old fashioned pickle flavor.

[Boaz]

Day 4 , cleaned the scum off the top . Brine is really cloudy . Dug one out and ate a cucumber half . Didn't taste rotten/bad but was really soft just about mushy . Taste ain't all that great , could use more dill . I'll let them sit a while longer . If I don't post in a few days I have died of fermented pickle poisoning . In that situation ;

To MaryB I bequeath my full set of Mirro stainless steel pots and pans . Although she may have been partially responsible for me coming to a terrible and premature agonizing death I harbor no ill feelings .

To Dougguy I leave my Lodgeware pots . Yep , all 3 of em . Having been inspired by your cooking wizardry with many spices I never even heard of . I still wake up calling out when I dream about the bacon wrapped pheasant you made last Christmas . I wish I had lived long enough to get a smoke stick for the smoker but heck ....can't have it all I guess .

I'm sure by the time I croak I'll figure out a few more to honor that didn't tell me not to do this pickle thing when they knew I wasn't smart enough to pull it off . But no reason to worry I don't owe anybody here any money......I think ?

[MaryB]

Lactic bacteria are good for you! But don't over do before you get used to them! Or you will be reading in the bathroom for a day or two!

[Boaz]

I appreciate that tip or possibly sharing of experience . Gonna let em sit a bit longer but they really ain't looking like a winner at this time . Time will tell .

[str8shot426]

Day 4 , cleaned the scum off the top . Brine is really cloudy . Dug one out and ate a cucumber half . Didn't taste rotten/bad but was really soft just about mushy . Taste ain't all that great , could use more dill . I'll let them sit a while longer . If I don't post in a few days I have died of fermented pickle poisoning . In that situation ;

To MaryB I bequeath my full set of Mirro stainless steel pots and pans . Although she may have been partially responsible for me coming to a terrible and premature agonizing death I harbor no ill feelings .

To Dougguy I leave my Lodgeware pots . Yep , all 3 of em . Having been inspired by your cooking wizardry with many spices I never even heard of . I still wake up calling out when I dream about the bacon wrapped pheasant you made last Christmas . I wish I had lived long enough to get a smoke stick for the smoker but heck ....can't have it all I guess .

I'm sure by the time I croak I'll figure out a few more to honor that didn't tell me not to do this pickle thing when they knew I wasn't smart enough to pull it off . But no reason to worry I don't owe anybody here any money......I think ?

That's pretty funny!
My dad tells everyone the way he tests a batch of kraut. When he thinks it's done, he eats a handful right out of the crock. Waits three days, if he doesn't die, it's good to go!

[Boaz]

Well ............pickles were a fail . Edible but didn't amount to much . Did something wrong I guess BUT we will try again later .

[Gliden07]

I'm no expert but I remember my Mom adding Alum to keep them crisp?

[hoosierlogger]

I made some last year with great success. The brine gets cloudy and off putting, but I'm still here to tell about it. This is the direction I went with the.

http://www.myhumblekitchen.com/2013/...ented-pickles/

[MaryB]

I still have 4 pints of homemade fermented pickles in the fridge, brine is white but they taste sooooo good! Old fashioned pickle flavor I remember from my grandmother!

[Boaz]

I made some last year with great success. The brine gets cloudy and off putting, but I'm still here to tell about it. This is the direction I went with the.

http://www.myhumblekitchen.com/2013/...ented-pickles/

Looks like a good link and pretty simple . I am going to give it another shot soon . Thanks !

[hoosierlogger]

Looks like a good link and pretty simple . I am going to give it another shot soon . Thanks !

It was, they were really tasty too.

[Gliden07]

I made some last year with great success. The brine gets cloudy and off putting, but I'm still here to tell about it. This is the direction I went with the.

http://www.myhumblekitchen.com/2013/...ented-pickles/

This is a very interesting site! Put it in my favorites for future reference! Thanks!!