This is continued from 2 weeks ago: Crock Pickles - The Recipe
It is time to taste your pickles 2 weeks after making them. When you open the lid and remove the stones you will notice some "clowdiness" - that is normal (bottom left picture). I have to admit that I am a little paranoid about "fuzzy floating things" in the brine - so after removing all of the pickles I rinse all of them off under cold water to remove any possible sediment (In the five years that I have been crock pickling - I have never been sick from these pickles).
NOTE: Again - cleanliness is the key to safe crock pickling. If you ever open the lid and notice a fowl rotting stench then don't even try to eat the pickles! You will know the difference between a good pickle smell and a rotting pickle smell.
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| Finished Crock Pickle |
It is time to taste your pickles 2 weeks after making them. When you open the lid and remove the stones you will notice some "clowdiness" - that is normal (bottom left picture). I have to admit that I am a little paranoid about "fuzzy floating things" in the brine - so after removing all of the pickles I rinse all of them off under cold water to remove any possible sediment (In the five years that I have been crock pickling - I have never been sick from these pickles).
I wish that I could send you a "virtual" taste over the cable lines! Simply delightful!!!
I have never tried to make pickles great tutorial!
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Welcome sweetybird09!
ReplyDeleteThese pickles are wonderful and so good for you also!