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Originally Posted by
Tim K
That's what I'm doing.
Sweet! Once you get past skimming the mold it is easy. Did you add Grape leaves or Cherry leave for crispness? I have 3 Grape Vines and two cherry trees if anyone wants to try next year and add leaves to their batch.
My first bath turned out good. Got kinda mushy after about 2 months.
You can can them once they get to the point you like them.
Just strain the liquid off, bring it to a boil and process the pickles in a hot water bath canner. It stops the conversion of sugars to lactic acid by killing the Lacto-bacillus pro-biotics and basically freezing the fermentation process.
Last edited by rbeau30; 12-09-2014 at 21:27.
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