[CH] Pickles
JohnT (love2troll@kc.rr.com)
Fri, 11 Jul 2008 17:56:43 -0500
I inoculated quart jars cukes with 2 oz ea brine of an active ferment that
had started with Kefir curds a couple weeks prior. Basic recipe makes
incredible dill pickles in 5-6 weeks & my grandkids love them. My grandson
loves the hot stuff, but daughter not so much (yet) except for my milder
salsas.
http://www.fototime.com/D690AFF4D93A896/standard.jpg
5 pods ea variety per jar. Cut a slit in each one. I added a lot more dill
weed after the picture.
http://www.fototime.com/03CD2D56812DBA0/standard.jpg
I don't use central air so the room temps are usually around 85° & the
fermentations start really fast. Lots of carbon dioxide bubbles even after
only 24 hours. If don't have a Kefir culture or live yogurt (it's the
lactic acid bacteria we want) for inoculating... use sourdough 'hooch'.
Easy to make and even a little faster than the Kefir.
Pretty much what I did...
http://www.fototime.com/8F4AACADF0BAA6A/standard.jpg Except for adding the
inoculant which for some reason is missing in the recipe.
jt