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Did I ruin my pickles by slicing before brining?

13 years ago

I am trying to make my grandmother's 14-day Iowa Sweet pickles. They soak in a brine solution for 8 days, then you start in with the vinegar/alum/spices for the remaining 6 days.

I just bought my cukes today, washed, sliced, placed in the crock and poured the brine over all. Then I realized the recipe doesn't have you slicing the cukes until the end of the brining step.

So did I mess up? Are they going to rot, or will it be ok? I figure at this point, I could still do another type of pickle, the kind that I would can today. But I really miss those 14 day pickles and wanted to make them....

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