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Sour Pickles — 19 Comments

  1. By cutting off the blossom end of the cucumber you will have crisp pickles. Cutting the end off does something that stops the pickles from getting soft. I used to get mushy pickles till I started doing this.
    Happy pickling

    • Good advice, Bert. I’ve always done this and never had mushy pickles.
      The science behind it is that the mould that causes the mushiness is found on the rotting blossom, thus cutting a little bit off this end and gently washing the cukes should keep you safe.
      By the way, don’t ever try those pickle crisping powders (aluminum?) – gives the pickles a really weird taste!

  2. Supergod Pickles

    * Large Mason Jar and BPA Free Lid
    * 20 drops Ionic Magnesium Minerals
    * 1/2 tsp concentrated Living Silica
    * 1 Capsule Probiotic Bacteria 16 strain
    * 10 drops of Concentrated Fulvic Acid fortified with Boron/Zinc.
    * 2 tbs of Organic Liquid Aminos
    * 4 ounces of Braggs Raw Apple Cider Vinegar
    * 2 tbs of Sole Liquid Salt

    Added with the regular Basic Formula

  3. Just started a batch of these. I know things vary but about how long? I’m using an airlock so I’d rather not break it until they are close. Thanks.

    • A week to 10 days is pretty good, but if you’ve got a healthy airlock ferment going, then I’d give it a 3-4 weeks to get nice and sour. Let us know how it comes out. Thanks Lulu

      • OK, so that didn’t work.
        Colleagues said it’s because I used tap water, which I guess makes sense. So I’ve done a new 2L batch with purchased distilled water. Plus I put in a couple of tbsp of sauerkraut liquid.
        Fingers crossed, again, but if this doesn’t work then I’m not wasting any more good picking cucumbers!

          • They looked right but tasted horrible.

            But this 3rd batch is working! Day 3 and I tested one. Crisp and mildly tangy so I’ll leave them another few days and try again. And I was so bolstered by my success that I started another batch!

          • Hey Lulu, that’s great news. Your persistence seems to be paying off! I met a Korean woman at a fermentation festival who demonstrated actually pouring boiling water over her cucumber pieces before allowing them to ferment into Cucumber Kimchi. Everyone watching was a bit aghast, but it’s quite possible that the boiling water might kill a certain bacteria that causes problems in fermenting cucumbers while not killing the necessary ones. I can’t say for certain, but that approach might help in stubborn situations with making sour pickles.

  4. I started a batch today. I do I have to tightly seal the container? I loosely covered it to avoid any spill- overs and to avoid”burping” the pickles. What do you recommend?

    • I wouldn’t tightly seal unless you have some sort of an airlock involved to allow gasses to escape. You can place a lid on top like a plate but one which again allows gasses to escape.

  5. Upon transferring my pickles to smaller mason jars and into the refrigerator all my pickles floated to the top. A few are a bit above the brine. Is this going to cause problems over the next few months. If so, do you have any suggestions on how to keep them subnurged, I will have way too many jars to purchase weights for all of them. Thank you!!

    • You probably won’t have problems if they are refrigerated. If you are concerned about keeping them submerged without buying a bunch of weights, you can fill small ziplock bags with some water and place on top. Good luck!

    • Bread and Butter pickles are sweeter as far as I know and there is an addition of sugar to the recipe. Those aren’t my expertise as I prefer the old fashioned sour pickle more. Not sure if those are fermented, or simply pickled in vinegar with added sugar. You of course could slice these in whatever manner you wish. Adding larger quantities of sugar to a fermented pickle recipe could really create an active ferment. Not sure what would happen with that. Good luck and thanks for writing!

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