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Fermented pickles are better than pickled pickles

 
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Last year I pickled and canned a ton of pickles. They were delicious. My daughter will happily eat a quart jar in a sitting if I let her.

This year I accidentally planted a cucumber plant that has been quite prolific (HOW WAS THIS NOT THE MUSK MELON I PLANTED???)

We decided to try fermenting pickles. Never done it before. The first one was a failure. Mold got in it because I over filled it. Round two just became ready and my goodness, these pickles are beyond delicious. Still firm with a wonderful tang. I don't know that I'll ever pickle pickles again.
 
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Amen, sister! Watch out... next thing you'll be fermenting mushrooms, watermelon rinds, your tea, etc... it makes them all delicious!

Care to share your brine recipe and process?
 
elle sagenev
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Chris Sturgeon wrote:Amen, sister! Watch out... next thing you'll be fermenting mushrooms, watermelon rinds, your tea, etc... it makes them all delicious!

Care to share your brine recipe and process?



Oh we already make wicked kombucha!!! I fermented quite a few jars of green beans. Also delicious.





My brine isn't that exciting. I just calculate it based off weight. 2.5% salt in water. Seasonings vary depending on what we have on hand.
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