Gartopf picking crock

16 years ago

I started 8 lbs or so of cucumbers in my new gartopf pickling crock. I am going to take the small cucumbers out in one week (this monday). While I'm doing that, is it okay to add more cucumbers to the crock? I'm sure I'll have the same amount of small cucumbers in the garden to replace them with. Just want to be sure this is okay.

I foolishly placed the small cucumbers at the bottom of the crock and the larger ones on top. So when I go into the crock on monday I'm going to have to remove all of the larger ones to get to the bottom. I plan on doing this in the morning before the house is all stirred up. I'll scrub my arms, hands and nails first and I'll be sure the larger cucumbers are placed in a pot that's been boiled and sanitized. Is there anything else I should do?

Thanks so much for any input.

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Comments (6)

readinglady
16 years ago
I actually place the larger ones on top of the smaller ones deliberately as the larger ones help weight the small cucumbers. I remove all at the same time with no issues.

I don't see a problem with your sanitation but check one of the larger cukes when removing the small ones. You may find they're ready also.

I would not re-use the salt brine. The old cucumbers have leached liquid into the brine, weakening the solution and introducing contaminants. You want fresh brine each time.

Carol
judydel
Original Author
16 years ago
Carol so if I understand you correctly . . . you think I should take them all out and decide which ones are done. And then if I want to put any back for a longer time (they've only been in one week) you think I should clean out the crock and start with fresh brine again? I thought you could use the same brine for the full time span of up to a month?

Anyway, what do you think about adding new cucumbers to the crock with the larger ones that aren't ready?

I'm so excited to have pickles!!
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readinglady
16 years ago
No, I meant if the larger ones are on top, leave the smaller ones in until the larger ones are done. If it does take longer for the larger ones, no harm will come to the smaller cucumbers if you leave them in until all cucumbers are ready.

However, if you want to remove some and leave others in that brine for a longer period, you can.

What I meant is that you shouldn't start a batch of fresh cucumbers using the old brine. Use that brine only for the current batch. Make fresh brine for new cucumbers.

Carol
calliope
16 years ago
Yes.....what Carol suggested is what I would also do. If you think the smaller ones are done, I don't see the harm in pulling out and using what you need, but leaving the others in until they are done. But, I woudln't be adding more and have them in there in all stages. The salt is hydroscopic, it draws liquid from the produce and your brine salinity is what makes these safe since they're low acid.
tracydr
16 years ago
Hmmm, isn't it actually the Lactic Acid from fermentation that makes these safe? The brine just makes conditions conducive to lactic acid fermentation, rather than other bacterial growth that would cause spoilage.
readinglady
16 years ago
As you said, but it seems more a matter of definition than difference. Without the appropriate salinity what you get is decay, not lactic acid. So initially for safety it's salinity but ultimately it's acidity.

Carol