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Thread: Fermented Pickles

  1. #1
    Beti Guest

    Default Fermented Pickles

    I am trying fermented dills for the first time this year. I used the
    recipe in SETP minus the garlic and hot pepper.

    They've been in the brine about a week and temperatures have mostly
    been mid-60s to mid-70s with one day getting up to 80 and last night
    down to 62.

    The brine is pretty cloudy which I understand is normal and the odor
    is a little funky but not bad and mostly smells of dill.

    I have them in a glass flour canister with a ziploc bag of brine on
    top and a ceramic bowl to keep everything submerged. I've been
    checking them every couple of days and there was enough opaque white
    scum on top to skim off. To do this I had to remove the bowl and a
    couple pickles floated up out of the brine. I cleaned the surface of
    the brine and used a clean bowl to resubmerge everything.

    Is this sounding normal so far? Do I need to worry that the pickles
    came up out of the brine?

    Thanks for any input!

  2. #2
    zxcvbob Guest

    Default Re: Fermented Pickles

    Beti wrote:
    > I am trying fermented dills for the first time this year. I used the
    > recipe in SETP minus the garlic and hot pepper.
    >
    > They've been in the brine about a week and temperatures have mostly
    > been mid-60s to mid-70s with one day getting up to 80 and last night
    > down to 62.
    >
    > The brine is pretty cloudy which I understand is normal and the odor
    > is a little funky but not bad and mostly smells of dill.
    >
    > I have them in a glass flour canister with a ziploc bag of brine on
    > top and a ceramic bowl to keep everything submerged. I've been
    > checking them every couple of days and there was enough opaque white
    > scum on top to skim off. To do this I had to remove the bowl and a
    > couple pickles floated up out of the brine. I cleaned the surface of
    > the brine and used a clean bowl to resubmerge everything.
    >
    > Is this sounding normal so far? Do I need to worry that the pickles
    > came up out of the brine?
    >
    > Thanks for any input!



    From what I remember (has it really been 40 years?) all that is
    exactly normal. HTH

    -Bob

  3. #3
    Beti Guest

    Default Re: Fermented Pickles

    On Aug 31, 11:42*am, zxcvbob <zxcv...@charter.net> wrote:
    > Beti wrote:
    > > I am trying fermented dills for the first time this year. *I used the
    > > recipe in SETP minus the garlic and hot pepper.

    >
    > > They've been in the brine about a week and temperatures have mostly
    > > been mid-60s to mid-70s with one day getting up to 80 and last night
    > > down to 62.

    >
    > > The brine is pretty cloudy which I understand is normal and the odor
    > > is a little funky but not bad and mostly smells of dill.

    >
    > > I have them in a glass flour canister with a ziploc bag of brine on
    > > top and a ceramic bowl to keep everything submerged. *I've been
    > > checking them every couple of days and there was enough opaque white
    > > scum on top to skim off. *To do this I had to remove the bowl and a
    > > couple pickles floated up out of the brine. *I cleaned the surface of
    > > the brine and used a clean bowl to resubmerge everything.

    >
    > > Is this sounding normal so far? *Do I need to worry that the pickles
    > > came up out of the brine?

    >
    > > Thanks for any input!

    >
    > *From what I remember (has it really been 40 years?) all that is
    > exactly normal. *HTH
    >
    > -Bob


    That does help, Bob. Thanks. I looking forward to trying them now
    that they seem to be doing what they are supposed to do.

  4. #4
    Beti Guest

    Default Re: Fermented Pickles

    On Sep 1, 1:07*pm, Beti <beti1...@yahoo.com> wrote:
    > On Aug 31, 11:42*am, zxcvbob <zxcv...@charter.net> wrote:
    >
    >
    >
    > > Beti wrote:
    > > > I am trying fermented dills for the first time this year. *I used the
    > > > recipe in SETP minus the garlic and hot pepper.

    >
    > > > They've been in the brine about a week and temperatures have mostly
    > > > been mid-60s to mid-70s with one day getting up to 80 and last night
    > > > down to 62.

    >
    > > > The brine is pretty cloudy which I understand is normal and the odor
    > > > is a little funky but not bad and mostly smells of dill.

    >
    > > > I have them in a glass flour canister with a ziploc bag of brine on
    > > > top and a ceramic bowl to keep everything submerged. *I've been
    > > > checking them every couple of days and there was enough opaque white
    > > > scum on top to skim off. *To do this I had to remove the bowl and a
    > > > couple pickles floated up out of the brine. *I cleaned the surface of
    > > > the brine and used a clean bowl to resubmerge everything.

    >
    > > > Is this sounding normal so far? *Do I need to worry that the pickles
    > > > came up out of the brine?

    >
    > > > Thanks for any input!

    >
    > > *From what I remember (has it really been 40 years?) all that is
    > > exactly normal. *HTH

    >
    > > -Bob

    >
    > That does help, Bob. *Thanks. *I looking forward to trying them now
    > that they seem to be doing what they are supposed to do.


    One more pickle question, if anyone can advise. I had the glass jar
    in another room and moved them into the kitchen to make it easier to
    skim the surface. In the process, I sloshed the liquid around more
    than I intended and the whitish scum on the top kind of mixed into the
    liquid and then settled onto the bottom. The various sources
    including UGA, OSU and other fermented food sites have conflicting
    information on this. Some say the white sediment is fine some say it
    is yeast that will increase the pH of the brine and spoil the
    pickles.

    Can anyone weigh in with their experiences? Thanks!

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