November 14, 2010
I am making ten day sweet pickles for the first time. I am on day 4 where you rinse your cut cukes of the salt water, and let stand in filtered water for a day, repeating on the next two days. (I’m really hoping this makes sense to someone, anyone, out there).
When I opened the pail of the salted water cukes to drain them, there was a small amount of scum on the edge of the water. Is this okay? Or are they not working, and I should dump them?
Also, I used small cucumbers, they kind of look like miniature English cucumbers. They aren’t all wart-y and bumpy like mini gherkins look. Is that okay? Or should I dump them? At this point, the loss would be the cukes and some canning salt, no big deal, but I don’t want to keep going with these if they aren’t right, adding apple cidar vinegar, sugar, spices, etc, upping the dollar value if I have to chuck them.
Anyone out there can give any advice to a novice pickler??
queen of make it fit
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