@purity4all I transfer mine to quart jars and refrigerated them. I don't know if there is any danger involved if you just keep them in a cool basement or not. They lasted for months in the refrigerator.
@dalecalder2003 Thanks, that's what I was wondering. I live in Florida.(no basement) I guess would need another refrigerator if I wanted to make a large amount all at once.
1 liter = 1.05668821 US quarts. The recipe for this method was taken from a website wildfermentationdotcom and I agree with a comment made but one of the other people who comment there is too much garlic unless you like a really strong garlic flavour.
@asimov13647 It does seem like a lot of garlic but I just went to the website again and checked the recipe and it does say 2 to 3 heads. wildfermentation(dot)com
@pinetar100 Thanks. My cabbage are too small right now but I want to try Sauerkraut this fall. I think I'll put the pickles in mason jars in the fridge and use the crock to make the kraut. The brine has already extracted enough water from the cucumbers that the boiled rock is now under the brine.
@garygardens I'll mention how they turned out in a future video. I've been watching other YouTube videos on fermentation dilly beans and sauerkraut which you can make in mason jars, I'm thinking about giving them a try too.
@dalecalder2003 Today is day number 3 and there is something happening there is foam from fermentation bubbles on the surface and the brine has darkened so I can no longer see the pickles or the plate. I tasted the brine and there is a nice dill flavor.
@garygardens Forgot to get back to you Gary the first batch of pickles in the crock were great and I've been eating them on a daily basis. Since then I bought a rig called a picklemeister and just finished a batch made in it. Even better then the first one much more crisp and crunchy. I just posted a video on that process. Hope to make sauerkraut in the picklemeister as soon as my cabbage are ready.
Thanks! !!
Teddybearcop48 2 months ago
Your voice is so soothing.
bigbigmacmack 4 months ago
@bigbigmacmack LOL
dalecalder2003 4 months ago
How would you store these if you wanted to make an abundance and store some for the cooler months when there is no access to cucumbers?
purity4all 9 months ago
@purity4all I transfer mine to quart jars and refrigerated them. I don't know if there is any danger involved if you just keep them in a cool basement or not. They lasted for months in the refrigerator.
dalecalder2003 9 months ago
@dalecalder2003 Thanks, that's what I was wondering. I live in Florida.(no basement) I guess would need another refrigerator if I wanted to make a large amount all at once.
purity4all 9 months ago
@purity4all I think that would be the safest way to proceed.
dalecalder2003 9 months ago
A liter is just slightly larger than a quart:
1 liter = 1.05668821 US quarts. The recipe for this method was taken from a website wildfermentationdotcom and I agree with a comment made but one of the other people who comment there is too much garlic unless you like a really strong garlic flavour.
dalecalder2003 10 months ago
How many cups are in 2 Liters?
AzulOne3069 10 months ago
Yummy, nothing better than fermented pickles. The juice makes nice cocktails, too. :).
Jolinkaful 1 year ago
@Jolinkaful I love the pickles and I have sauerkraut on he go right now but I have never tried drinking the juice.
dalecalder2003 1 year ago
Correct me if I am wrong. Aren't you supposed to use two CLOVES of garlic, not two HEADS?
asimov13647 1 year ago
@asimov13647 It does seem like a lot of garlic but I just went to the website again and checked the recipe and it does say 2 to 3 heads. wildfermentation(dot)com
dalecalder2003 1 year ago
nice vid .i have been doing a little reading on fermenteing veggies.i have just got my fermenteing pots making sauerkraut
pinetar100 1 year ago
@pinetar100 Thanks. My cabbage are too small right now but I want to try Sauerkraut this fall. I think I'll put the pickles in mason jars in the fridge and use the crock to make the kraut. The brine has already extracted enough water from the cucumbers that the boiled rock is now under the brine.
dalecalder2003 1 year ago
That's really neat, Dale. It's a super easy process. I'll be interested to find out how the pickles come out after a few weeks. Thanks,
Gary
garygardens 1 year ago
@garygardens I'll mention how they turned out in a future video. I've been watching other YouTube videos on fermentation dilly beans and sauerkraut which you can make in mason jars, I'm thinking about giving them a try too.
dalecalder2003 1 year ago
@dalecalder2003 Today is day number 3 and there is something happening there is foam from fermentation bubbles on the surface and the brine has darkened so I can no longer see the pickles or the plate. I tasted the brine and there is a nice dill flavor.
dalecalder2003 1 year ago
@garygardens Forgot to get back to you Gary the first batch of pickles in the crock were great and I've been eating them on a daily basis. Since then I bought a rig called a picklemeister and just finished a batch made in it. Even better then the first one much more crisp and crunchy. I just posted a video on that process. Hope to make sauerkraut in the picklemeister as soon as my cabbage are ready.
dalecalder2003 1 year ago