- Jan 26, 2000
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I like to see things floating around. Since I rarely label, I like to easily distinguish between flavors when I make another batch. Plus, I usually use 2 to 3 times the amount of herbs you could fit in a sachet that size. I hope they come out well. Good job on making pickles.It's not absolutely necessary. Sometimes I just let things float but this time I didn't. Dill seeds, a chopped garlic bulb and a bunch of fresh dill are floating around and a couple teabags as well
I forgot the bay leaves and I'll likely add more spice too.Add more garlic. I'm with MtB on this, for a batch that big don't skimp on the herbs or in a month you're still going to have 20lbs of cucumbers.
so how do you make sours? all i had were dills and hot ones.I love me some full sours. I get some nice Kosher dills with loads of garlic. How I miss those.
and with the jar so cloudy you can barely see in the jar.
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a salt brine is used instead of vinegar.so how do you make sours? all i had were dills and hot ones.
Yep, vinegar pickles are faster to make commercially but for at least four thousand years, fermentation was a tasty means of preservation.a salt brine is used instead of vinegar.
