"Paul M. Cook" > wrote in message
...
>
> "brooklyn1" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>> I'm up to my arm pits in cucumbers. A very good thing. I just plucked
>>> 10 pounds of my cucs today and I have easily 30 more pounds on the way.
>>> I am thinking of making a gallon of fresh pickles, not the canned and
>>> preserved type, just some vinegar, water and onions plus some herbs in a
>>> jar and then into the fridge. How long would they last in the fridge in
>>> a tight jar?
>>>
>>>
>>
>> What's a "tight jar"?
>>
>
> Tight lid.
>
>> Forget the vinegar. Put up fermented pickles, in brine... water, kosher
>> salt, pickling spices, garlic, and dill.
>
> I can do that. How long would they last in vinegar, though? I may end up
> preserving 3 or 4 gallons of these. I would like to keep them in the
> fridge (I have room) and avoid having to can them.
>
>> I put up another jar today... I do pickle spears, I can fit more in the
>> jar.
>
> OK, so you don't have to seal the jars? I don;t ant to buy a huge kettle
> just for this and of course all the jars.
>
>
>

What kettle... no kettle... brined pickled ain't cooked. Jars... one big
jar/crock is all if you got it. Fermented pickles are made the same as
kraut. Why don't you search <fermented pickles>, read all the web sites.