If you make your own pickles...

Log in / Sign Up

List of Forums + New Post Recipe Box Usergroups Following My Posts Bookmarks

Private Messages Rules New User Guide FAQ Advertise Contact Us

Forum -> Recipe Collection -> Healthy Cooking

View latest: 24h 48h 72h

amother

OP ↓

Thu, Aug 08 2024, 5:07 pm

..the fermented ones. With garlic and salt..

How long do you let it sit before refrigerating?
Do you keep it sealed or open up daily to release air?
Any tips?

B'Syata D'Shmya

Thu, Aug 08 2024, 5:13 pm

2 weeks. No opening.

amother

Moonstone

Thu, Aug 08 2024, 5:50 pm

Dance with Raizy on instagram has a highlight on fermenting, its really easy and she breaks it down well.
I started recently and its delicious.

amother

Pumpkin

Thu, Aug 08 2024, 5:52 pm

amother OP wrote:

..the fermented ones. With garlic and salt..

How long do you let it sit before refrigerating?
Do you keep it sealed or open up daily to release air?
Any tips?

Let the jar stand 1 week at room temperature. As they start to pickle, gases will form in the jar and the mixture will bubble over unless you open the jar daily and release these gases.
After 1 week the pickles will be 1/2 sour.
Refrigerate for 1 more week (or longer). They will continue to sour.

mummiedearest ↓

Thu, Aug 08 2024, 6:51 pm

I used to leave them out on the counter for at least two weeks, we like full sour pickles. Souring time has to do with temperature, so season and location dependent. You can chill after or keep on the counter as long as the pickles are fully submerged. And you should skim off the Kahm yeast that forms at the top to prevent mold.

amother

SandyBrown

Thu, Aug 08 2024, 6:58 pm

I do it on counter for five days and in fridge until done.

amother

↑ OP ↓

Thu, Aug 08 2024, 8:53 pm

Thanks all.
I'm wondering why some say 5 days, some say 2 weeks. I tried for 2 weeks, and it was soft and not good, making me think I left it too long..

↑ mummiedearest ↓

Thu, Aug 08 2024, 9:37 pm

amother OP wrote:

Thanks all.
I'm wondering why some say 5 days, some say 2 weeks. I tried for 2 weeks, and it was soft and not good, making me think I left it too long..

That can happen if the cucumbers were too ripe, or if you left the blossom end on. Some put grape leaves or tea leaves in the brine because the tannins help keep the cucumbers crunchy. Time will differ based on weather and your setup. Were your cucumbers fully submerged? Taste every few days to see if you like it.

amother

↑ OP

Thu, Aug 08 2024, 9:50 pm

mummiedearest wrote:

Thanks for this. I'm having trouble figuring out which side is the blossom end. Is it the brown part or rather white?

↑ mummiedearest

Thu, Aug 08 2024, 9:51 pm

amother OP wrote:

Thanks for this. I'm having trouble figuring out which side is the blossom end. Is it the brown part or rather white?

Likely the brown end. If you’re confused, cut off both ends.

Page 1 of 1