Fermented Pickle Disaster-G
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 which this copy is. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com |
Fermented Pickle Disaster-G
wrote:
> Two things I have heard can cause this. You waited too long after > picking your cucs before pickling, or the temp was too high. Well, they were picked over a period of about 5 days and the AC is on when it gets over 70F in the house. I usually ferment them for two weeks and then refrigerate them. I wonder if they will ferment in the beer fridge at 40F. I just started a new batch today and maybe I will put them in after the first week. js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com |
Fermented Pickle Disaster-G
Jack Schmidling wrote: > wrote: > > > Two things I have heard can cause this. You waited too long after > > picking your cucs before pickling, or the temp was too high. > > Well, they were picked over a period of about 5 days and the AC is on > when it gets over 70F in the house. > > I usually ferment them for two weeks and then refrigerate them. > > I wonder if they will ferment in the beer fridge at 40F. I just started > a new batch today and maybe I will put them in after the first week. > > js > > > -- > PHOTO OF THE WEEK: http://schmidling.com/pow.htm > Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com I've only made pickles a few times, but 40F sounds awful cold to me. Do you have a fermenting fridge? 50-55F sounds a bit more cozey :) I've only fermented pickles for a week, then pasturize the brine and into the fridge. Judging from your website, you are far more experienced than I at this, but I did post my "recipe" a few days ago in the "Picking cucumbers" thread. And speaking of beer fridges, let me shamelessly plug mine: http://www.misanthropia.com/blog/ind...eezerator.html b. |
Fermented Pickle Disaster-G
wrote:
> And speaking of beer fridges, let me shamelessly plug mine: > > http://www.misanthropia.com/blog/ind...eezerator.html A bit more orderly than mine but you really ought to look into 10 gallon kegs as half the hassel and twice the convenience. I have a larger one now but you can get the idea from the "Largering Room" at http://schmidling.com/wgb.htm js -- PHOTO OF THE WEEK: http://schmidling.com/pow.htm Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com |
Fermented Pickle Disaster-G
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