Smell, taste, and should be completely translucent (no white area) when cut open.

Deanna

i get the transluscent part ... but how is someone who has never fermented cukes to judge the smell and taste.

That's a good question, kayskats, I have a bucket in the basement that I'm going to process tonight. They are translucent all the way through and Elery says they taste good, so I'm canning them and we'll see how they taste.

I always taste sauerkraut to see if it's ready, but I'm familiar with that and know how it should taste. These pickles are a different animal altogether.

Annie

how long have they been fermenting, Annie?

Fermented pickles are an acquired taste. It is gained from experience with your personal taste buds. ;) Believe it or not, many folks will never care for any fermented pickles. To0 sour, too puckery, too stinky, too salty, smells and tastes rotten, sick looking color, etc. are common complaints about them. Those folks will always consider them compost material only. Others will eat nothing else.

So like Annie said, initially it is merely a question of do you like its taste or not. If so, can them. If not let it ferment a bit longer then taste again. Like sauerkraut there are probably 500 different levels of taste to the same recipe.

Then you beg, borrow, or alas, buy, other fermented pickles like from a deli, and see if you like them.

IMO every batch taste different, just as any other fermented item does unless it is made commercially. There are so many variables involved in fermenting that consistent result is difficult to obtain.

Dave

Dave