[JudyinCanada]

I have to tell you a little story.

A few years ago, my daughter (she’s a magnificent cook and tries anything) made her own fermented dill pickles in a crock. She kept it in the kitchen in a dark corner (but I don’t think it was cool enough) and checked them regularly.

I was there when she opened them and there was a maggot floating on top of the brine. She said, “Oh, looks like they’re ready, and put them into jars.”

I didn’t really want one, but she insisted I try them to see if they turned out. Lol best dill pickle I ever ate. Even better than Strub’s. For some reason, she never bothered to make the fermented ones again....just makes regular dill pickles every year.

We used to have a store with those barrels as well. They also had a barrel full of sour cabbages, as we often made cabbage rolls with sour cabbage (fermented) rather than fresh. Yummy.

Thanks for the memories!!!

[Spunky]

I won’t tell you the FULL details of when I tried to make something fermented. All I can say is it include potato peels and a few other things that I put in a jar. I hid it away and after a few weeks that jar EXPLODED! LOL

[MS.BEHAVIN]

and there was a maggot floating on top of the brine. She said, “Oh, looks like they’re ready, and put them into jars.”

You are so brave...
*PUKE*
I couldn’t manage it!
Not a poke at you, Judy..
But I just couldn’t!