Pickling Veggie:. Old Fashioned Way.

[rbeau30]

I canned my fermented pickles tonight. I'll try em in a week. see if they got mushy or whatever.

I'm going to a farmer's market this weekend I am not sure which. This next batch will be in the crock for 2 weeks instead of nearly 4 like this one. They are not as crunchy as I would like... but they are very tasty.



As another idea, I am going to see if I can get a potter to make some glazed weight stones for my crock. The ones I have are not glazed an porous... making storage kinda... iffy. I don't wish to throw them in the cleaning cycle of the oven every year. I wonder though, if the porous weight stones serve a purpose by trapping the lacto-bacillus bacteria from batch to batch to make things start fermenting faster?