So, i never really updated my first pickle post. I was remiss. I was too busy eating them to take their pickled pictures, so now all those lovely red onions have been gobbled up: i guess they were a success! I decided with zucchini season really gearing up, i’d try my hands at some fermented zucchini pickles… but i have a few concerns.
I chose some skinny little pickling sized zucchini babies and placed them in the same brine i always use (1 T salt to 1 Q water). I topped my jar with my normal little pyrex lid and used another jelly jar as my weight – which works way better than a silly hot sauce bottle! BUT i added spices this time. Loose spices. Loose spices that immediately floated to the top. This means they have contact with the air and could potentially drag nasty bacteria down into the safe ‘good bacteria’ zone of the brine. Fermentation has since cruised along nicely. The water is murky and there are active bubbles happening……
This post can be found at the Simple Lives Thursday blog hop.
What do you think, should i be concerned? Just in case, i’ll be picking up some more baby zucchinis tomorrow to make some basic refrigerator pickles as a backup.