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How to make fermented crock pickles just like great grandma made Montana Homesteader

October 7, 2018 //  by Annie Bernauer//  5 Comments

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Fermenting pickles in a crock and sliced fermented pickle to explain how to make fermented pickles

This post may contain affiliate links. I receive a small commission when a product is purchased through these links, at no additional charge to you. Thank you for your support! 

How to make fermented crock pickles just like Great Grandma did | Montana Homesteader

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Comments

  1. Jerry Harvey

    March 11, 2019 at 4:43 pm

    These look absolutely perfect but I’m not seeing the recipe. Am I missing Something?

    Reply
  2. Ginny

    August 25, 2019 at 10:08 am

    So I made some and the water brine looks so murky . Are you sure it’s ok to consume this?

    Reply
  3. Baba

    February 5, 2020 at 6:52 pm

    So where is the recipe??baba

    Reply
  4. Gryphonisle

    February 9, 2020 at 12:56 pm

    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.

    Reply
  5. Patricia McDonough

    August 22, 2020 at 4:11 pm

    Where is the recipe?

    Reply

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Hello I'm Annie and welcome to our blog!

I was raised in an old farmhouse in the country and taught by three generations of women in my family to cook from scratch, can and preserve food, nurture plants to grow, craft with my hands, and live a simple, meaningful life. Now I'm teaching my own children these skills on our little homestead in Montana. I'm sharing these vintage skills here so you too can live a simple, more connected homemade life- one canning jar at a time! Read more...

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