Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
My daughter and I are making fermented Claussen copycat pickles. Everything is going well with them; they smell really good.
We used a recipe from Amanda’s Cookin, which seems to get good reviews. But there is one thing we found unclear: during the fermentation stage, she writes, “They usually take 2-4 days.” Okay. Until what? Obviously it means, until you refrigerate them. But what are we looking for? A color change? pH? Smell? Bubbles?
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The times I’ve made pickles in my crock, it’s 3-4 days for bubbles, meaning fermentation has started. Then, 2-3 weeks to complete and the process I used was leaving them in the crock at room temp, not fridge.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
The times I’ve made pickles in my crock, it’s 3-4 days for bubbles, meaning fermentation has started. Then, 2-3 weeks to complete and the process I used was leaving them in the crock at room temp, not fridge.
Thanks, that’s what I thought, too. But if you look at the recipe, these seem to be a hybrid method. I did a pH test, they’re at 4.5 and the brine is clear, there’s no scum (not that that matters).
I mean, they look and smell like pickles.
I don’t see anything wrong with leaving them in a cool dark place for another day or two, so that’s what I’m going to do, unless someone says, “Nope, that’s what they should look like when they’re done!”
I quickly read the recipe but it has vinegar, water and salt. I would call this a refrigerated vinegar pickle (not a canned shelf stable). Not a fermented pickle.
When I make fermented pickles there is no vinegar in the recipe. Your pickles should be fridge safe for a couple months or so.
Reading similar recipes in The Ball Book of Canning, and the USDA book, I’m guessing 6-12 months. That’s what they say. And yes, I’m expecting refrigerated pickles, but I’m surprised by the “leave on the counter” step.
Agreed, this is a quick pickle and don't think I would call it fermented and I don't see any reason to keep it on the shelf vs. sticking it right in the fridge. I'm guessing the 2-4 days thing is just a taste/preference thing as far as when they think they have brined sufficiently
Correct on fridge pickle. I don't leave on the counter either. Make the brine, pack the jars and fill, wipe the lids/rims and refrigerate. They'll have flavor the next day and more as a few days pass.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
With the pH registering under 4.6, I’m not really worried about an extra 24 hours unrefrigerated. I put them in the fridge, and I’ll wait a few days and then taste them.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Pickle update: 3 days in, and these aren’t nearly strong enough for us. I added a huge frond of dill and about 3 ounces more of vinegar to each jar. I’ll check back on them in a couple-three days.
I mean, if they’re going to be good for 6 months, then there shouldn’t be any problems with on the fly changes, amirite?
This works well for us and we make some every year. We normally don't mix vegetables but you can if you like. We normally add more heat in the form of crushed red chili peppers but you can add jalapeno or other chilis.
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