I am not a microbiologist, but maybe Lpink can help you.
All I can tell you is that my Father put cukes in a
jug, along with whatever vinegar, salt and spices, and then
covered it with an old rag, in the basement. After
a 'while' they were done, and sooooo delicious.

Tracey, removing the weight/bowl to check the pickles won't result in harm to the fermenting product. So, how to tell when they are ready? I taste one, just like I taste my fermented sauerkraut. If they are slimy, soft or smell bad, throw them out, don't taste.

If they are at temperatures between 70 and 75F they will ferment in 3 to 4 weeks. colder than that will take longer, warmer than that and your pickles will probably be too soft. Other than just guessing, the only way I know to tell the stage of fermentation reached is to taste them.

They will keep in their original container for up to 6 months if you refrigerate them and skim the scum and mold regularly. If they last that long!

Or you can can them, but I find that the heat processing makes unaccceptably soft pickles, at least unacceptable to me.

Happy pickling!

Annie

Thanks guys! I am so curious if these will urn out. I've never tried anything fermented before so this will be a learning experience.

Tracey

Canning fermented pickles also destroys all the benefits of a fermented product. They do keep very well in the fridge.

Well, the microbiologist in me will tell you that the pickles are covered in bacteria, as is the solution you are fermenting them in. You're creating a little ecosystem. You want to encourage the good bacteria guys, and discourage the baddies. Momentary checking/rising to the surface won't cause a problem. In fact it is good. You are the manager of this ecosystem and you're just checking the condition of your product! Fermentation is an anaerobic situation, (happens without oxygen), but keeping them immersed in the solution provides the low oxygen environment.

SEE ? I knew you would have the answer Lpink.
Thank you so much, (I seem to remember some
of that from my college microbiology classes,
back in the 60s). The most I can remember
is growing yucky stuff on petri dishes.

Think of yourself as a farmer with really cool little beasties to take care of! :)

The photo makes it look like you're using a plastic bag full of rice to weight the plate. I wouldn't risk using it. The bag may leak and both the plastic and rice would lend an odd flavor to the brine -- at least for me. I'd use something like a large glass jar filled with water to weight the plate. :)

I'm kind of worried that you are using a clothes pin with metal on it to close the rice bag.

Thanks for the help!! I knew y'all would steer me in the right direction. I will change out e rice ASAP check on the pickles. I'm so excited about this!

Tracey

Tracey, in place of the rice I'd use a couple of quart canning jars filled with brine or a Ziplock bag full of brine (in case of leakage). if you use a large bag it will completely cover the top of your pickles and you can get rid of the plate too!

Annie

Thanks Annie! I was stumped trying to figure out something to weigh them down. It's been a week and here they are. Does this look right?

Looks good. When you see this yellow color, you can start eating them now if you want or keep them longer. It is a question of personal preference. Some people like the taste of short fermented pickles better, some like them go longer. If you want to start eating them now, you can put them into fridge and they will gain crispness as soon as they get chilled. I usually do it both ways. One short ferment and another container with longer ferment. They taste different, but all good. My husband is a big fan of short fermented pickles. I love both types,
Olga

Thank you for the information Olga! So this brings up another question. When I move them to the fridge do I just keep them in the same brine?

Yes, you do. Also keep weight. I just put a foil or plastic film to cover the top of my set up to be sure it stays protected.
Olga

Tracey, those look pretty darned good to me! As I said, I taste as things ferment until I reach a level where I really like the flavor, then into the fridge to stop the fermentation.

So, how do they taste?

Annie

Annie, I haven't tried them yet. Honestly, I'm not a pickle eater! Someone gave me these from their garden and since my mom is coming down next week, I made them for her. I will report back as soon as she tries them. Thanks everyone for all the help. Now to find a container to keep them in in the fridge.

Tracey

An alternative if you find the brine has become "funky" is to make fresh brine to store the pickles in once fermentation has ceased.

I'm not speaking of spoilage just the natural process.

Carol