I had a guest over and thought it'd be fine..
this post was submitted on 29 Aug 2025
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wife and I made 5 gallons of pickles with ours.
we had tried them out and they were so good we threw out the store-bought jar because they tasted like cucumbers in salty water.
cannot recommend sour pickles enough. even better if you toss in a couple jalapeño or chilies in each jar.
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.