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Thread: Fermented Pickles - Slice beforehand?

  1. #1
    Sqwertz Guest

    Default Fermented Pickles - Slice beforehand?

    I just realized I've never seen fermented pickled spears, just whole
    pickles. Problem is that my pickling cucumbers are so friggen huge I
    can't get more than one of them in the container without slicing them
    (was planning on spears).

    Is there anything wrong with slicing beforehand lacto-fermented
    pickles? And is there anything wrong with adding carrots? I need to
    fill out the jar - somebody ate one of my monster cucumbers throwing a
    wrench into my evil plans.

    -sw

  2. #2
    George Shirley Guest

    Default Re: Fermented Pickles - Slice beforehand?

    On 6/11/2012 1:40 PM, Sqwertz wrote:
    > I just realized I've never seen fermented pickled spears, just whole
    > pickles. Problem is that my pickling cucumbers are so friggen huge I
    > can't get more than one of them in the container without slicing them
    > (was planning on spears).
    >
    > Is there anything wrong with slicing beforehand lacto-fermented
    > pickles? And is there anything wrong with adding carrots? I need to
    > fill out the jar - somebody ate one of my monster cucumbers throwing a
    > wrench into my evil plans.
    >
    > -sw

    You might find something about that on the U of Georgia food safety
    site, here's the URL: http://nchfp.uga.edu/search.html

    Most of the fermented pickle recipes I've read called for whole
    cucumbers. I don't make them since it's so hot down here they spoil
    before fermenting.

  3. #3
    Brooklyn1 Guest

    Default Re: Fermented Pickles - Slice beforehand?

    On Mon, 11 Jun 2012 13:40:17 -0500, Sqwertz <[email protected]>
    wrote:

    >I just realized I've never seen fermented pickled spears, just whole
    >pickles. Problem is that my pickling cucumbers are so friggen huge I
    >can't get more than one of them in the container without slicing them
    >(was planning on spears).
    >
    >Is there anything wrong with slicing beforehand lacto-fermented
    >pickles? And is there anything wrong with adding carrots? I need to
    >fill out the jar - somebody ate one of my monster cucumbers throwing a
    >wrench into my evil plans.
    >
    >-sw


    Cukes are usually fermented whole and then sliced but there's no
    reason why one can't ferment them sliced, after all one slices cabbage
    for kraut before fermenting. Only thing fermenting sliced cukes they
    won't be as crisp but they'll still be fine.

  4. #4
    Sqwertz Guest

    Default Re: Fermented Pickles - Slice beforehand?

    On Mon, 11 Jun 2012 14:59:23 -0500, George Shirley wrote:

    > On 6/11/2012 1:40 PM, Sqwertz wrote:
    >
    >> Is there anything wrong with slicing beforehand lacto-fermented
    >> pickles?

    >
    > You might find something about that on the U of Georgia food safety
    > site, here's the URL: http://nchfp.uga.edu/search.html


    I searched several of the U of XYZ extension sites and I didn't see
    anything telling me yes or no. So I sliced them anyway and went ahead
    with it.

    > Most of the fermented pickle recipes I've read called for whole
    > cucumbers. I don't make them since it's so hot down here they spoil
    > before fermenting.


    I have a kimchi and meat curing fridge. This will be my first time
    using it. It's set at 58F for now, but I'll turn it up to 66F
    (highest it goes) once the jars cool down a bit.

    And I'm also doing some diakon kimchi as well (pictured on the right):

    http://www.flickr.com/photos/sqwertz...in/photostream

    -sw

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