Second Jar…Success!

850d1099-e03c-4f21-91df-bb2206aa1223.jpegWell, the first jar of fermented pickles was an epic fail, but this second batch was almost perfect.  Still a few softer spots on some so maybe the salt ratio was not perfect.  At first, after opening the special fermentation lids I purchased from Amazon and finding the top of the water covered with white stuff, I panicked.  I again spent time looking things up on-line and apparently this is not unusual.  You just use a spoon and paper towel to wipe the top off and then put the jar in the sink and fill it with more filtered water and the mold rises to the top and runs out.  And you wash the lid in hot soapy water and rinse before putting it back on the jar!

We bravely tried the pickles and they tasted great!  If you’ve ever had a deli pickle from those big crocks or at a restaurant like Ted’s Montana Grill where they put these pickle slices on the table, that’s what they taste like.  I swear I feel better after eating them, too.  They are supposed to be full of good bacteria or probiotics and will last in the fridge for quite a while, because the cold temperatures stop the fermentation process.  The magazine article I read that got me interested in this said that USDA microbiologists have not reported even one case of food poisoning from properly fermented food.  Now, how you know if yours is properly fermented, I’m not really sure, but if it smells okay and looks okay and tastes okay, I’m guessing that’s a good start!

Later this week I’ll be opening a jar of dilled green beans and another of corn relish so I’ll have some more pictures and let you know how those taste.  And I’ll show you the jars and lids I’m using if anyone is interested in doing this.  It’s pretty inexpensive and healthy and not terribly complicated, even for the kitchen challenged, like me!  So far, anyway…

13 responses

  1. You had some improvement which is good. The next time they will be perfect.
    Happy Thursday Sis

    Liked by 1 person

  2. Good for you! Go Pickles!

    Liked by 1 person

  3. I love pickles, but I haven’t tried making them yet. I can’t eat of talk about a pickle without thinking of the year my grandmother accidentally added salt to the pickles more then one time. My goodness they were horrible, haha! Anyway, I would like to try pickling them myself. I tried pickling beets for the first time last year and really enjoyed it. They turned out good too.

    Great post, thanks for sharing.

    Liked by 1 person

  4. Nothing like a healthy gut for keeping you well!

    Liked by 1 person

  5. Way to go, Dee! You have me wanting to give this a try. I love pickles!

    Liked by 2 people

    1. Next batch I’m adding bay leaves to see if that helps. From what I understand, vinegar kills the good bacteria so regular pickles don’t have the same benefits as these. And I like the taste better!

      Liked by 1 person

  6. I really want to try this. I kind of want to eat a pickle right now!

    Liked by 2 people

    1. From what I’ve read, the vinegar in normal pickling kills all the good bacteria while fermenting allows them to flourish. Like sauerkraut is made. I like the taste of these better 🙂

      Liked by 1 person

      1. It figures that the mass-produced ones lose the good stuff. It seems that’s always how it goes…

        Liked by 1 person

      2. There are supposed to be fermented pickles called Bubbies, I think, but I couldn’t find them at the grocery store!

        Liked by 1 person

  7. People keep giving me cucumbers from their garden, I’m going to have to try this. It sounds fun, like a science experiment. 👩🏽‍🔬

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: