I started these on Sunday and I'm trying something a bit different this time. Both jars have about:
1L filtered water
3tbsp sea salt
~5 Persian cucumbers
Several fresh dill sprouts
4 cloves of garlic
Variety of spices (peppercorn, mustard seed, coriander)
The jar on the left has only been in the fridge and it is completely sealed. I shake it up a few times/day. This is supposed to be a "half-sour" pickle. If you've ever been to a Ted's Montana Grill, they serve this type as appetizers.
The jar on the right is fermenting on the counter at room temp. It has a glass weight to ensure the pickle are fully submerged and a 1-way release valve to release CO2 (can't seal a jar while fermenting).
I'll check on them Friday
I started these on Sunday and I'm trying something a bit different this time. Both jars have about:
- 1L filtered water
- 3tbsp sea salt
- ~5 Persian cucumbers
- Several fresh dill sprouts
- 4 cloves of garlic
- Variety of spices (peppercorn, mustard seed, coriander)
The jar on the left has only been in the fridge and it is completely sealed. I shake it up a few times/day. This is supposed to be a "half-sour" pickle. If you've ever been to a Ted's Montana Grill, they serve this type as appetizers.
The jar on the right is fermenting on the counter at room temp. It has a glass weight to ensure the pickle are fully submerged and a 1-way release valve to release CO2 (can't seal a jar while fermenting).
I'll check on them Friday
I started these on Sunday and I'm trying something a bit different this time. Both jars have about:
The jar on the left has only been in the fridge and it is completely sealed. I shake it up a few times/day. This is supposed to be a "half-sour" pickle. If you've ever been to a Ted's Montana Grill, they serve this type as appetizers.
The jar on the right is fermenting on the counter at room temp. It has a glass weight to ensure the pickle are fully submerged and a 1-way release valve to release CO2 (can't seal a jar while fermenting).
I'll check on them Friday