I'm new to pickling/fermenting, and began after I discovered an amazing wholesale produce market not too far from me.
In a lot of recipes I find for refrigerator pickles, using cukes, there is very little liquid added to the jar, with the explanation that the moisture is pulled out by the salt. I have tried refrigerator cukes using one of these recipes, and after a day, there was a good amount of liquid. But a few days later, there is no more liquid producing, and my cukes are only halfway covered. Is this OK, or should I be adding enough to vinegar to definitely cover the cukes?
Thanks ahead for the help, and looking forward to my time in this sub!
Submitted January 28, 2015 at 01:49AM by GlitterRiot http://ift.tt/18qvJTH pickling
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