Did I tell you I made fermented dill pickles?

[grasswire]

The first two jars have been consumed already. Fermented pickles are not processed in hot water and are easily made. Just put the clean cukes, the spices and salt and fresh dill and cold water and gahlic in the jar and screw on the lid. Six weeks later, after some foaming and fermenting, we have old-fashioned pickles. Sort of Eastern European style. They won't last the winter.

[mike_c]

1. this scares me....

How do you assure that they don't simply putrify?

[grasswire]

2. it's the same old technique that people used ...

...in making things in crocks, such as sauerkraut and pickles. You can actually buy commercial fermented pickles under various brands, such as Bubies, Fenix, etc.

I consulted food economists at the local newspaper to ask how I could be absolutely sure these were okay. They said if there was any slime or if the pickles were soft, toss them out. But these are just fine, and crispy and delicious.

The recipe I'm using is that of a woman whose homemade pickles got so well-known that they have been produced commercially for decades. Mrs. Neusihin.

[mike_c]

3. OK-- saurkraut and similar stuff uses enough salt to discourage...

...harmful bacteria-- I guess this is one of those techniques that works well if you know what you're doing, and as long as the container doesn't go anaerobic, you wouldn't be likely to eat any "spoiled" pickles-- you'd know they were spoiled as soon as you opened the jar.

[Mr. McD]

4. Actually lacto fermentation is produced by anaerobic bacteria

The fermentation requires the production of lactic acid. This is the same bacteria that makes the sour flavor in sourdough and buttermilk.

[mike_c]

5. hmmm-- then what prevents Clostridium botulinum growth...?

Just the salt? Oh, I did a little additional research-- lactobacilli grow just fine under aerobic conditions. With cold water processing there is no way a vacuum is pulled in the jars, so I presume it's still totally aerobic. I'd be real afraid of doing this anaerobically but unsterilized.

[Mr. McD]

6. The pH of lactic acid may drop to as low as 4.0,

low enough to inhibit the growth of most other microorganisms including the most common human pathogens.

http://www.towson.edu/users/gekpenyo/315lab20.htm

[mike_c]

7. nice! Thanks for the info....

Nice link!

[kestrel91316]

8. Hey, mike-c, don't be afraid of homemade pickles. Just pick up a copy

of The Joy of Pickling by Linda Ziedrich. It's the BIBLE of pickling, has detailed techniques (all tested and safe) for fermented as well as vinegar pickles of all sorts: vegetables, fruits, meats/fish/eggs, plus stuff like chow chow and relishes.

I make homemade sauerkraut. It's the same principle, probably the same bacteria doing the fermenting. LOTS of fun, and very healthy eating.

Try it!

[grasswire]

9. well, the jars are sterilized....

...if that makes any difference. And the lids. But the water is cold and there's no vinegar. Garlic, salt, fresh dill, scrubbed cukes, spices, tap water.