"Paul M. Cook" > wrote in message
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>
> "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.
>
>
I suggest you stick to the brined pickles, vinegar kills the fermentation
and adds spoilage problems. Begin simple, choose one basic recipe. If you
need to make multiple jars then just alter the herbs; all garlic, all dill,
combo of garlic and dill. Then just vary the degree of doneness... some
half sour, some full sour. With the correct brine strength fermented
pickled can keep in the fridge up to two years... without refrigeration
they'll keep at room temperature up to three months.... I suggest to start
out use refrigeration. Don't even think of using vinegar... no onions
either. Use fresh high quality pickling spice, Penzys is the best.