Comments on: Wild Fermentation

By: Audrey

Audrey — Wed, 12 Aug 2009 01:27:27 +0000

Has anyone ever heard of putting leaves in with the pickles, such as oak or grape leaves? I have heard that this keeps them crisp…..Also wondering if a narrow mouth jar helps prevent the pickles from floating so that their tops remain under the brine. Would this make a difference?

By: bettina

bettina — Sat, 01 Aug 2009 14:07:49 +0000

Hi Audrey,
I think the temperature is an important factor in pickling. My mum makes pickled cucumbers a lot and she says the cucumbers go soft/mushy if the temperature is not warm enough. Best to pick warm sunny days for pickling. And small cucumbers!

By: Audrey

Audrey — Fri, 31 Jul 2009 13:56:21 +0000

OK, I made some pickles from cukes from my garden, but they are a little too soft. The skin is tough but the flesh is mushy. I was wondering if I left them on the counter to ferment for too long, or used whey that was a little old (tangy)? Perhaps the cuke was too big. I cut them into spears. I bought pickling cucumber plants, but the fruit grew huge! Also, I couldn’t resist adding some garlic and coriander seeds to the basic recipe from Nourishing traditions. Anyone have any advice on how I can get a crisper product?? Thanks in advance!!!!!