I’ve got my pickles fermenting in two containers. One is our bean crock, which lives in the basement because we simply can’t eat a whole crock of beans. The other container is a cookie jar. It reminds me of the cookie jar which sat for many years on the counter in the house where I grew up, the cookie jar from which I snatched many a cookie in my day. In fact it may even be the same cookie jar. This container lives in the basement too and I dug them both up looking for something to ferment pickles in.
You can see there is an improvised weight in the cookie jar, keeping the pickles submerged in the brine. I’m using the actual lid for the cookie jar in the bean crock to keep those pickles down. As the cukes ferment, I’m expecting a white mold to appear on the surface, and I understand the pickles should be kept below that surface film. From my reading, some people skim this scum off the surface and others just leave it be until the pickles are pickled.
Around about day 5 or 6, the pickles should have reached the half sour stage and I’ll likely sample one at this point to confirm. I’m not going to stop at half sour though. Live the dream, that’s what I say, full sour or bust.