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Old August 6, 2015   #31
Karrr_Luda
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Don't know what claussen pickle tastes like, that's embarrassing, but I love half sour pickles, so for me it would probably be ready. It is up to your taste, as long as they are submerged, they should be OK. Good luck Worth!
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Old August 7, 2015   #32
BucksCountyGirl
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Originally Posted by Worth1 View Post
Right now they taste like a Claussen pickle how on earth could they be ready?
They have only been in the brine for like maybe 4 days.
The only draw back is they are slicing cucumbers but they still aren't bad.
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Hey Worth! I looked at your pic of the white film on your other thread. That is, indeed, just some harmless Kham yeast. If you dislike having to remove it all the time I would suggest going with a closed fermenting vessel next time with a fermentation lock (let's CO2 out but does not let air and wild yeast in). Since I have switched to the closed system my scumming days are over!

As far as the doneness...that is for your palate to decide. The warmer your house is the faster the pickles will ferment so if you like the taste right now, move them to the fridge (to retard the fermentation). I let mine go until the fermentation stops because I plan on keeping them at room temp AND i like fully sour dill pickles.

Best of luck and keep us posted!
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Old August 7, 2015   #33
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*Duplicate post*
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Last edited by BucksCountyGirl; August 7, 2015 at 01:27 PM. Reason: *Duplicate post*
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Old August 7, 2015   #34
Worth1
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Kelli here are mine ready to go in the refrigerator.
They taste just exactly the way I want them to, I have never cared for full sour pickles.

Right now I cant make my mind up on what size crock to get or get two smaller ones.
This whole thing was an experiment to see if I wanted to do it.
At last count I have something like 35 pints of pickles.
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Old August 7, 2015   #35
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Yummm!! Looking awesome Worth!
I wonder how Kenny's pickles turned out?
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Old August 7, 2015   #36
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They look perfect! Cheers!
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Old August 8, 2015   #37
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Originally Posted by akgardengirl View Post
I would love to have the sourdough rye recipe also. I have some Polish rye sour. My rye (100%) bread is hard to cut, hard to chew and pretty sour. I only have one recipe I work off of but would like to try a different one.
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Old August 9, 2015   #38
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I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.
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Old August 9, 2015   #39
Worth1
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Originally Posted by kenny_j View Post
I ended up tossing out my brine pickles. They just didn't taste that good, and the color was looking funky. The kraut I made was excellent with lots of bite to it, and delicious. Need to find a different recipe and try again.
1/2 canning salt and 1/4 of vinegar to 8 cups of water is what I used from the food reservation site.
http://nchfp.uga.edu/how/can_06/dill_pickles.html

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Old August 10, 2015   #40
Lindalana
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Recipe for brine using vinegar is different one and taste differently.
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