This has come up for discussion on previous threads; unfortunately searches here are rather hit-and-miss.

Here's a fermentation sequence Linda Lou has posted with the Clausen-type pickle recipe:

Fermentation sequence
1. Clear brine  no cloudiness for 1 to 3 days
2. Cloudy brine with gas formation, 2-3 days
3. Cloudy brine  no gas formation, 5 to 6 days
Pickles ready to eat after 10-11 days.

When pickles are ready they should be "translucent" if you cut through one.

Keep in mind this fermentation cycle is just a general guideline. It will vary in speed or slowness depending upon such factors as the temperature of the room where you're keeping them. So obviously, pickles in the cellar will ferment more slowly than pickles upstairs near a window. The optimal range is between about 70-75 degrees. 55-65 will produce good pickles, but more slowly. The big issue is to avoid temperatures over 80. Then you risk soft pickles and/or spoilage.

My pickles last year took, I think, 17 days. It helps if you keep notes so that next year if you do pickles again you'll have an idea of what to expect for your conditions. Since months pass between one pickle-making session and another, it's really easy to forget.

Here's one good source for excellent info on all kinds of pickles. I know forum members have posted other helpful links as well.

Carol

Here is a link that might be useful: Safe Food Preservation Series: Pickles and Relishes

The site linked to below says "about three weeks", which is not not too different from Carol's experience, considering how many variables there can be.

Jim

Here is a link that might be useful: Fermented Dills

As previously noted, there are so many variables that it is near impossible to give a specific number of days. Yes, it depends on what an individual does during the procedure, also. Example: If you do not wait until 12 hours after a rain to pick your cucumbers they will be "water logged" and take longer to ferment.

Soft water is ideal for fermenting. If yours has calcium or other salts in it, it will interfere with the process and darken the pickles.

You must eleminate any chlorine from the water before beginning. Chlorine discourages the growth of friendly bacteria necessary for fermentation. The two common ways are to leave it overnight in an uncovered bowl, or to whizz it in an uncovered blender for 10 minutes or so to let the chlorine oxidise.

Do NOT use iodized salt. Use pickling or canning salt.

Make notes on everything you do including the temperature of the room...After a few trials and errors, they will come out just the way YOU like them. Stick with the notes you made when they came out just right They will turn out the same every time you make them. Mine takes 9 days. Yours will of course vary depending on how YOU do them.

Humm, took mine about three weeks too. I have a related question for you guys, since pickle season is coming. I have made them a couple of years from the pickles of my garden, left the little tail on as specified in book and had no problems. They are amazing. However, last year, I bought pickles from the market, because of the quantity of pickles I needed, and they all went bad. I am wondering if the missing tail end is the problem since that is the only difference. I cut the flower end and do everything else that the book says, as well as follow the same exact recipe. They pull the pickles in the fields, rather than cut them off, so you cannot buy them with it.

Marie

When I can cukes in vinegar, I cut both the tip off the blossom end and the tip off the stem end. Not sure if this would affect a brine type, but when I make my half sours, I also do it that way. Its said that if the tips are left on, it can affect the flavor of the cuke, but may not apply to a fermented cuke. Check the other thread about this too.

The missing stubs of the stems may be part of the problem. Only the blossom end should be trimmed. In particular, that part should not be pulled off at harvest because it opens a path for spoilage bacteria.

Another possiblity, and I think it's likely, is that the commercial ones are not handled so gently as the homegrown, and get bruised and abraded, which allows entrance of spoilage bacteria, spores, etc.

Jim

Boy, that would be depressing. It's not fun to invest all that energy and resources and then see spoilage.

I've done pickles both ways, with a bit of the stem and without and haven't noticed a difference in quality, so my guess would be the second possibility Jim mentioned.

I buy cucumbers in bulk from a commercial grower and have had great luck, but I know the mornings they're picking and make sure I get there soon after so the cukes get into the brine ASAP. So far (I guess I should knock on wood.) they've been wonderful.

Carol

BTW, trimming the blossom end from cucumbers is done because the blossom contains enzymes which will make the pickles soft.

Jim

Here is a link that might be useful: More Pickling Info

What is "room temperature"? Right now mine is 85. I'll be fermenting in the cellar, though. The Ohio site below has a chart for different temperatures.

http://ohioline.osu.edu/hyg-fact/5000/5342.html

http://www.uga.edu/nchfp/how/can_06/dill_pickles.html

Room temp is about 68-75 degrees. Anything lower, tends to be a bit cool for most people and higher than 75 is a bit uncomfortable, unless its low humidity.

I just made a batch of quick refrigerated pickles and I have a question.....

first off, let me say my experence is limited. I used to make pickles by just adding some seasoning, pickling spices, garlic and water, put them in a tupperware, and refrigerated until they tasted OK.... they didn't alwas come out great, but definately edible. Recently I began to grow some Burpee Picklers, and I've been successful, so it was time to try my hand at pickling again.

A couple of weeks ago,I boiled a mixture of pickling spices, dill weed, pepper, and sea salt; let cool, and poured over sliced cukes in a cleaned store bought jar with garlic and onion added, with also a small amount of 5% acid vinegar. The pickles taste good, but too sweet for my taste (can taste too much of the cinnemon from the pickling spice.)I call them sweet and sipcy. I let the jar sit at room temp for about 24 hours, then refrigerated.

Tonight, I made a new batch. Boiled dill seed, dill weed, "it's a dilly" seasoning (has garlic, lemon peel in it also)and sea salt. After boil, I removed the residue, and poured over the cukes with small amount of vinegar, hot & sweet pepper, garlic, and onion, and topped of with some whole dill greens. It's sitting on the counter as we speak, and I planned on putting in the fridge after about 36 hours. Now, the questions..... am I way off base with my technique? can the pickles be harmful if left ut too long? what effect does the vinegar have in this process? Help, Help, Help!

Commonsense,
See the same reply to your same message in the other post.

bump - good info soon to be lost