I had a guest over and thought it'd be fine..
this post was submitted on 29 Aug 2025
71 points (98.6% liked)
Gardening
5471 readers
1 users here now
Your Ultimate Gardening Guide.
Rules
- Be respectful and inclusive.
- No harassment, hate speech, or trolling.
- Engage in constructive discussions.
- Share relevant content.
- Follow guidelines and moderators' instructions.
- Use appropriate language and tone.
- Report violations.
- Foster a continuous learning environment.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
that sounds amazing! Ive made a few refrigerator pickles with rice vinegar- they are aweosme. is there a recipe you use?
we used this but scaled it up to fit into a 3 gallon fermentation crock.
did two batches with it.
we added extra garlic and tossed in about 5-7 halved jalapeños in with it. also added 3-5 bay leaves and pickle crisp to keep them snappy. fermented for about 8-9 days.
https://amandascookin.com/homemade-claussen-pickles-copycat/
edit: I'm mistaken, this is for a quickle we made (also good). I'll update with what we used for the sour pickles.
edit2: https://www.thespruceeats.com/fermented-deli-style-half-sour-pickles-recipe-7507200
this is the sour ferment recipe.
the taste was alarming at first. kind of bitter, but like a chemical bitter. the aftertaste was also faintly cucumbery. I have indigestion issues with cucumbers so that taste is a deal breaker for me. after another week in the jars they really mellowed out and are honestly the best pickles I've ever had (even better than claussen).
we keep one jar in the fridge and the rest down in the basement.