I'm new to the board...just joined. I saw the recipe (see below) from an earlier post, tried it, and have a question. How long does it take for the fermentation (bubbling) to cease? Seemed to me like there were big bubbles, and small bubbles...I never saw a time when bubbles really stopped. I guess I need to know when is the cutoff point; a few minutes, several days? Any help would be appreciated. I'm sort of a newbie both to cooking and posting! Thanks for your help...
July 25, 2009 Newletter (from June 3, 2009)
Hi Nancy--Jodi in KCMO asked for some sour mustard pickles. Here is a recipe that might be what she is looking for.
50 to 60 smooth small cucumbers 1 gallon vinegar 1/2 pound (16 tablespoons) dry mustard 1 cup salt
Wash cucumbers, pack into sterilized jars. Work the mustard into a paste using a little of the vinegar, then dissolve it in the rest of the vinegar. Pour cold solution over cucumbers to within a half inch of the jar top. Put on the cap, and screw the band firmly tight. When fermentation (bubbling) has stopped, process in boiling water bath 15 minutes. Makes three gallons. I prefer this method because the fermented pickles are not moved into another container after the fermenting process. Sheryl in AZ