https://lemmy.world/u/fujiwood posted on Feb 22, 2026 00:45
Can’t read “pickle” without instantly thinking about this: https://youtube.com/shorts/SG3B7M_dgeI
But these look really good!
Yo mystic dick!!
Why water bath instead of ferment? Gonna get soggy.
Mostly because I wanted to try it.
I’m almost positive that you’re right since the color of the pickles changes a lot.
General rule of thumb:
If you like Claussens or Bubbies, you want to ferment.
If you like the super yellow jarred kind, boil and can with a TON of tannins to stop them going super soft.
Fermented pickles slap.
have you done them this way before? are you sure you can succeed without using weights to maintain them under the liquid? that’s how i always learned you succeed at lactofermentation, by ensuring it it stays anaerobic…
good luck!
I canned these to try it out. Since they have been heated in a water bath to boiling for over ten minutes, they shouldn’t go bad.
Thanks!
It’s not as much about “go bad” as to create the perfect conditions for the good bacteria to develop… and those we like thrive in O2-free environment (“anaerobic”)… that’s why all sorts of pickle veggies, sauerkraut etc… are usually sitting under the liquid, held together by weights!
Keep us informed.