1. Rinse well, gently rubbing off any dirt. Don't rub off the knobbies or damage the skin in any way. Sharp spines can be rubbed off if they have spines.

2. Cut a thin slice off the blossom end. There is an enzyme in that part of the cuke which promotes spoilage.

3. Cool water.

Below is a link to a very clear set of instructions for fermented pickles.

It's starting to look like we need a fermentation forum! This isn't the only forum showing lots of interest.

Good luck.

Jim

Here is a link that might be useful: Garlic Dill Pickles

Thank Jim!!
It's the spines I rub off, not the entire "knob".
My error on terminology!! :+)
Deanna

> It's starting to look like we need a fermentation forum!

Jim,

I agree!

jt

OK, what else are you guys fermentin'?
Are you holding out on us?

Have a great weekend.....don't stand too close to that crock!
Deanna

Wines, beers?? They all get a fermentation..

Beer
Wine
Pickles
Sauerkraut
Yogurt
Cheese
Kim Chee
Sour Dough Bread

There are many other fermented foods I have not yet made, such as hot pepper sauce which is under discussion in the Hot Pepper forum. The ones I listed are just the ones I have made and, as Melly would say, "fermented on purpose". The nice part is that I am still around to tell the story. :-)

Jim