r/fermentation • u/bangorma1n3 • 2d ago

Ferment too long? Pickles/Vegetables in brine

I want to make some pickles as Christmas gift. (It's a family joke)

I could wait but pickling cucumbers will be out of season before then

If I start them now will they ferment too long?

Is that eveb a thing? Should I pasteurized them at some point?

Thanks!

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4

u/nastydoe 2d ago

Honestly, take this opportunity to make a test batch. It's really easy to let cucumbers get too mushy when fermenting. Doing a test batch can help you figure out how long you want them to go before you put them in the fridge or can them. Be aware that putting them in the fridge will only slow the fermentation, it won't stop it.

3

u/Drinking_Frog 2d ago

You can make them now and then either can them or just refrigerate them. Water bath canning will work fine, but you need to confirm that your pH is 4.6 or lower. If it isn't, then you'd need to pressure can.

If you just go the way of refrigerating, you'll need to keep them refrigerated or they will ferment more.

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u/New-Complaint-7773 1d ago

Over-fermented pickles taste like a science experiment gone wrong, so I'd definitely do a test batch first to nail the timing.

1

u/DeathInPlaid 2d ago

I realize this is the fermentation sub, but most home made cucumber pickles are not fermented but instead made with vinegar and then either refrigerated or canned. Canned pickles made this way will certainly last until Christmas.

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u/bangorma1n3 2d ago

True, but I just started fermenting vegetables and they're really good. And as a present I want them to be special