Heres what 5 gallons of pickles looks like. Has anybody ever tried canning fermented pickles? I understand it would kill the good bacteria, but we dont have the fridge space to keep enough to last us until next summer. Would they turn to total mush? What if I just left them as is, would they also turn to mush and when? I cant even stand vinegar pickles anymore. Fermented ones ruined them for me. :) Everything in here besides the salt came from our little farm btw.
Posted on: Mon, 04 Aug 2014 01:04:02 +0000
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