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Brian Mailman
 
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Default Fermented Pickle Problem?

Joe Sallustio wrote:
>
> Brian,
> I used:
>
> 24 pounds of pickling cucumbers
> 3 cups pickling salt (Morton)
> 1.5 cups 5% distilled vinegar



Erf, can't help you on this. I've never fermented pickles with vinegar
added so since I have no experience with that I can't say what the
difficulty is. I've seen recipes where one adds it for storage after
fermentation, though, even though even if I've not tried that, either.
>
> Does any of this look way off kilter to you? Assuming 1 tbs salt is
> 1/2 ounce I may be ok from your values. I wonder if I used 2 gallons
> of water instead of 3?


Lessee... 3 gallons is 48 cups, so that's 48 tbsp of salt, minus a
couple for "scant" maybe. Let's say 45 for a guestimate. So that's
roughly 24-25 ounces (giving 1/2 ounce per tablespoon) and that's the
three cups. That part's fine.

I dunno. Like I said, I'm not familiar with fermenting cukes in vinegar
(I make B&B pickles but those are processed in a vinegar brine, not
fermented) so I await to hear what those with greater experience with
that.

B/