"JakartaDean" > wrote in message
...
> George Shirley wrote:
>> I've never tried that but have a strong feeling they would turn loose as
>> pressure built up during the fermentation period. We don't do fermented
>> pickles as our climate is just to hot.
>
> I have made salt-brined pickles just south of the Equator, and they've
> turned out alright. I ferment them in a stainless steel stockpot,
> outdoors and lightly covered. They do build up a healthy yeast film which
> detracts from the appearance, but they ferment fine and taste wonderful
> (IMHO). Fermentation, for some reason, is no quicker than books suggest
> would be normal in more temperate climates (never less than 7 days, never
> more than 14). I don't BWB them, but put them in the fridge or give them
> away with a similar instruction. In the past I've left them covered
> inside a spare room, and they do build up pressure --
> not enough to burst the jar in my experience, but enough to make a mess if
> the lid isn't screwed down very tightly.
>
> FWIW, I use small cukes plus a garden salad of other stuff, often garlic,
> shallots, baby carrots and green beens. Significant other and her family
> love the garlic, and I could give away jars of just that. I don't think
> it will ferment well on its own, however, the little beasties seem to need
> more readily available carbohydrate to get going.
>
> Dean

Thanks so much Dean. I, too live in a very hot environment and your
comments may be very useful to me. Which is why I tell my canning buddies
about this newsgroup. Civilized, very civilised. And muy useful as well.
Edrena