Would you also sterilize the lids before tightening them, I never had but just asking. This is the first recipe I’ve seen using the airlock method to aid in the fermentation process of the pickles. Then in the 5# batches, put them into one of the pails. Your local farmer’s market should have loads of pickling cucumbers if you can’t grow them yourself, and you’ll be glad you went to the extra trouble to find them. Fridge too cold, perhaps? Your pickles will only be as good as your cucumbers, so choose wisely! 6th day, cut into chuncks and make syrup. The barrel was left outside in the open in central Minnesota summer weather until the pickles were ready. (I’m keeping mine in my fridge.) You’ll need a 1/2 gallon mason jar,  crock, or 2 quart-sized jars- clean and sterile. Hope to try in a couple more days – hope this is nit too long.?? I made half the recipe because when I’ve used store bought dill pickles it takes me ages to finish the jar. I absolutely loved reading this. The finer the salt, the less stirring you must to do to dissolve, which is niiiiiiice. These pickles will be devoured really quickly! I’ll have to dig out her recipe, I haven’t done much canning since we moved to the desert and can’t remember details. They are tasty too! Did you see bubbles or clouding before refrigerating? Fizzy pickles are totally normal and just a sign things are working as they should. I’m going to order that stuff and hope it gets here quickly. Ferment at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. Yes– you can add sugar, honey, or maple syrup if you prefer them sweet. I prefer to leave my cucumbers whole, as it seems to give a crunchier end result. Add the air lock assembly (or regular lid if that’s what you’re using), and set aside to ferment at room temperature for 5-7 days. I have just made pickled corn in my fermenting crock for the first time and it is delicious. You can tighten the lid in the fridge, but burp weekly. Looking at recipes now I you can really see how much things have changed in 100 years of baking and cooking! Can you help? My pickling cucumbers have been out of control since the beginning of July. I’ve had mine for 6 months- should last as long as they are covered with the brine! To use a smooth river stone as a weight in the jar, sterilize in boiling water for 20 minutes. Hi Sylvia, I’ve never done “fermenting” before and it is stressing me out so I think the “tool” is the answer. about adding sugar – if you want something sweetened, you might wish to wait until after the ferment, because the sugars will ferment, too, and the product will be less sweet than you anticipate. 1/2 teaspoon … the lacto-fermented pickles at any point after you start fermenting I plan on trying it or.... And effervescent -so tasty and mix the salt in 236 milliliters of.. 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