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How to make fermented crock pickles just like Great Grandma did | Montana Homesteader
Sharing vintage skills so you can live a simple, more meaningful homemade life- one canning jar at a time!
These look absolutely perfect but I’m not seeing the recipe. Am I missing Something?
So I made some and the water brine looks so murky . Are you sure it’s ok to consume this?
So where is the recipe??baba
I’ve made pickles for the last couple of years and whether you leave them on the counter (if you live in a cool climate) or put them in the fridge, the brine goes cloudy, the fridge slows it down some—-and it slows down the fermentation, but it still gets cloudy. Yes, they are still good to eat. Scientists and doctors and the generally paranoid say we shouldn’t make this kind of stuff, and for them there is General Foods, made safe to eat through science. And lots and lots of chemicals.
Where is the recipe?