I made some dill pickles earlier today. Here they are before the water bath.
I usually make quick fridge pickles because I like their texture and mild pickle flavor. I decided to try normal canned pickles this time. Hopefully they stay crisp and mild.
#food #pickle #canning #diy #oc
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.