My husband loves pickles, and every summer I spend an afternoon sweating over a giant pot of bowling water making a half-dozen or so quarts of dill pickles for him. I don’t mind doing it. I actually rather like it. But, the thing is, I don’t much care for vinegar myself. And, so I don’t really dig pickles all that much.
Recently, I ran across a blog post by Kim of Affairs of Living for Lacto-Fermented Vinegar-Free Pickles. Needless to say, I was intrigued. I made a half batch of her recipe, packed a jar with the ingredients, stuck a small bowl in the top to push the pickles down, and waited.
Um…..that white stuff?
Yah, that’s mold. Lots of nasty mold. Ye-uck. Nasty, icky, yuck.
If you’ll notice in the first picture, a pickle escaped and floated to the top. I think that’s my main issue here. Pickle + air = nasty stuff.
I haven’t given up yet. I’m going to try again – just a quart jar this time. VERY firmly packed. The Kitchen Stewardship blog has a good tip on using a small plastic lid that fits inside your jar to weight down the pickles. I think I’ll try that next time.
What do you do when your experiments fail?