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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Fermented Pickle Disaster
I made a small batch of fermented pickles, pretty much like dozens of
others in the past but something went seriously wrong. I started it about two weeks ago and tasted one after a week and it was fine and about what I would expect after a week. Last night I cut one and it was just a hollow tube. What seeds and pulp left was just a thin layer on the inside of the shell. I check a few more and they were all the same and then noted that they were all floating. My process is the same as my sauer kraut recipe http://schmidling.com/kraut.htm in which I just substitute pickles for cabbage. I have never had anything but wonderful pickles doing this until now. Any ideas? js p.s. this is a test of my isp news server. I am also posting it from Google and would like to hear from anyone who only sees the google version. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com |
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Fermented Pickle Disaster
Jack Schmidling wrote:
> Last night I cut one and it was just a hollow tube. What seeds and pulp > left was just a thin layer on the inside of the shell. Sounds like you had old cukes. B/ |
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Fermented Pickle Disaster
"Brian Mailman" > wrote in message ... > Jack Schmidling wrote: > > > Last night I cut one and it was just a hollow tube. What seeds and pulp > > left was just a thin layer on the inside of the shell. > > Sounds like you had old cukes. > > B/ Jack, I've never make fermented, but I did have an experience once, several years ago, when something similar happened (vinegar pickles)...I'm sure it was the cukes, not the process/recipe.... Kathi |
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