I made some dill pickles earlier today. Here they are before the water bath.
I usually make quick fridge pickles because I like their texture and mild pickle flavor. I decided to try normal canned pickles this time. Hopefully they stay crisp and mild.
#food #pickle #canning #diy #oc
have you done them this way before? are you sure you can succeed without using weights to maintain them under the liquid? that's how i always learned you succeed at lactofermentation, by ensuring it it stays anaerobic...
good luck!
I canned these to try it out. Since they have been heated in a water bath to boiling for over ten minutes, they shouldn't go bad.
Thanks!
Why water bath instead of ferment? Gonna get soggy.
Mostly because I wanted to try it.
I'm almost positive that you're right since the color of the pickles changes a lot.
General rule of thumb:
If you like Claussens or Bubbies, you want to ferment.
If you like the super yellow jarred kind, boil and can with a TON of tannins to stop them going super soft.
Fermented pickles slap.
Can't read "pickle" without instantly thinking about this: https://youtube.com/shorts/SG3B7M_dgeI
But these look really good!
Yo mystic dick!!
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