"brooklyn1" > wrote in message
...
>
> "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.
>
>

OK, I did. I can see I'll make need to make several batches from various
recipes. Some use vinegar some just salt. I'll do a variety - what the
heck? I can see a batch of sweet dill and tarragon and garlic and onion at
a minimum. Of course I may just dream up a recipe of my own. Always give
them away if they suck.

Paul