West Central Illinois | corn48 - 8/17/2020 11:35 gregg, how do u store them when finished pickling?
Ive read and tried different ways. First, during the ferment I skim off the white kahm yeast that forms at the top so it doesn’t mold. The yeast is harmless itself but clouds the brine some. I start tasting samples after a week or so and jar them when I like the acidity.
If done in the big crock, I dip them out, remove the grape leaves and dill, put them in various size jars. The brine gets cloudy as I mentioned so I strain it through cheesecloth. I add half a jar of that and top off with a white vinegar /water mix. Can’t tell you exact ratio from memory. Then simply screw on the lids and store in the basement fridge. I’ve kept them for up to a year but they are crunchiest the first few months.
In smaller jars, I just add water/vinegar to overflow the yeast and put in the fridge for quicker eating.
Post back if you do some and let us know what you think. I have several friends who look forward to my pickles every year.
I read that since they aren’t boiled or canned they are loaded with probiotics, for what that’s worth. |