In article >,
George Shirley > wrote:
>On 6/18/2013 3:49 PM, Mark Curry wrote:
> > Hi all - regular lurker here with a question.
> >
> > Last year took I took a dive into making various pickles with mostly
> > success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
> > were a great hit.
> >
> > The Half-Sours that I tried tasted ok, but were mushy.
> > Most are still sitting in the fridge waiting some kind of
> > use as a relish or chutney, where the texture won't be noticed.
>Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
>primarily for making fresh pickles and, even then, they need to sit in a
>dark place for a few weeks in order to be crisp.

<snip>
>Best advice I can give you for fermented pickles is to keep them in ice
>water, very near freezing for a lengthy time and then ferment them. Lots
>of recipes for fermented pickles on the web and how to keep them crisp.
>Hope this helps.

Thanks - this sort of advice is exactly what I was looking for. Putting them
up tonight, will let everyone know in a few weeks how things turn out.

--Mark