Comments on: Grandma-Approved Easy Fermented Pickles Recipe

By: Melissa Griffiths

Melissa Griffiths — Sun, 10 Aug 2025 20:11:24 +0000

In reply to Pavel. Yep, they store great for a long time in the fridge!

By: Pavel

Pavel — Fri, 08 Aug 2025 20:55:48 +0000

Can the pickles be transferred to smaller jars for refrigeration after fermenting?

By: Melissa

Melissa — Wed, 26 Mar 2025 16:04:44 +0000

In reply to Sandra Wetzler. I use coarse! I'll note that in the recipe. Hmmm did you dad ever put in a clove or garlic, fresh chives, or dill? It could totally just be the salt ratio though. I hope you get it sorted out and that you get transported right back to childhood when you do. Thanks for the comment Sandra!

By: Sandra Wetzler

Sandra Wetzler — Thu, 20 Mar 2025 15:51:19 +0000

Hello. I’ve made your pickle recipe a number of times and I’m generally very happy with the result as they remind me so much of my dad’s pickles when I was a little girl. Now I’m 75 and trying to duplicate his recipe and something just isn’t quite right. I’m thinking it might be the salt but I’m not sure. My question is when you call for 5 TBS of sea salt, are you calling for fine sea salt or coarse sea salt? I look forward to hearing from you hopefully soon as I have my cukes and ask ready to get busy. Thank you!

By: Melissa

Melissa — Sat, 08 Feb 2025 22:20:34 +0000

In reply to Sue Ann. Sue Ann, I love that you are trying this! I hope you love them as much as we do!

By: Sue Ann

Sue Ann — Fri, 07 Feb 2025 20:13:46 +0000

I just made a batch of these today for the first time. I’ve recently made two batches of sauerkraut and some sourdough starter. I must say fermenting is completely against my grain, but I can no longer abide all the chemicals in the pickle aisle. I used a very wide mouth glass jar with a domed lid and simply inverted the lid and let the displaced brine overflow. Then I placed it in a catch basin for anything that bubbles out. I placed a regular glass weight in the dry inverted lid to hold it in place. No air pockets. Looks like it will work? Kimchi is next!

By: Momof5

Momof5 — Mon, 21 Oct 2024 00:01:51 +0000

In reply to Tris10. Correct me if I'm wrong, but I believe botulism is anaerobic. Therefore an open container would be less conducive to it's growth, rather than more. Also, the brine is key to inhibiting bad bacteria.

By: Melissa

Melissa — Wed, 20 Mar 2024 18:35:25 +0000

In reply to Mark Malecki. I assume they were that way to start with?

By: Mark Malecki

Mark Malecki — Wed, 20 Mar 2024 17:42:27 +0000

Pickles came out hollow , what happened?

By: Melissa

Melissa — Thu, 27 Jul 2023 15:27:09 +0000

In reply to Louise Greenwood. Yep, it will work great.