Can't say what Mom used to do but many did store their fully fermented pickles in the cellar or a root cellar because the temps there were about the same as fridge temps 40-45 or even cooler in the winter. But even then they won't store for long so they'd need to be eaten within a reasonable length of time. Now days the guidelines read: Fully fermented pickles may be stored in the original container for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. So processing them after they are fully fermented allows for longer shelf storage and it also eliminates the need to skim them every few days since the processing prevents any molds, listeria or yeasts from developing. Here is a link that might be useful: Fermented Dill Pickles instructions

I agree with Jim on this one. I think for the flavor you want you're going to need a traditional fermented recipe. As far as your soft pickles are concerned, if they're not just soft but mushy or even slimy, then definitely discard. If they're merely somewhat soft but the flavor is OK, you might consider taking some jars, grinding the pickles up and using as dill relish, either plain or mixed with mustard and mayonnaise. There are many reasons why pickles can be soft. The processing time is the least of it. The condition of the cucumbers, the preparation of the cucumbers, the water, the strength of the brine, the frequency of skimming, the temperature of the room where they're curing are all factors. While I like crisp pickles, crispness is not my main criterion. Flavor is. Therefore, I avoid pickle crisp or any commercial spice blends or "pickle kits." Pickle Crisp to me leaves an aftertaste. Alum should not be necessary either but if used it's only helpful with fermented pickles. I've appended one thread about soft pickles which discusses the issue more thoroughly, but if you enter "soft pickles" (without quotes) in the search window on the main Harvest Forum page, you'll get all kinds of threads. They can be a veritable pickle primer. Here's a document from the University of Wisconsin which also contains a wealth of information about pickle making: Homemade Pickles and Relishes . I hope this helps. Don't give up. Making pickles can be very satisfying but no question there is a learning curve. Carol Here is a link that might be useful: What Went Wrong with My Pickles?

A properly fermented cucumber will smell "good." As mentioned, yeast is a natural element of the process and not a problem. A lot of what is called scum on the surface is just yeast, and some Europeans actually encourage it by putting a slice of rye bread on top of their fermenting cucumbers. Of course the standard qualifiers apply. Cucumbers must be fermented within a fairly narrow temperature range and the brine must be "maintained" with regular skimming and monitoring. As long as you don't see mold and the cucumbers don't smell nasty (You'll know it when you have the misfortune to encounter spoilage.) just leave them to do what they do. You can taste-test any time. A finished pickle ideally will be crisp enough to break in half (though fermented pickles are softer than the jarred quick pickles or commercial ones) and will be translucent inside. As trsinc mentioned, the Harvest Forum is a treasure-trove of information. While a very few members (one in particular) resent repeating what's already been posted, the majority don't as they realize the shortcomings of the GardenWeb search engine. A few of us cross over to Cooking on occasion but invest most of our energy for long posts on canning and preservation issues for Harvest. I've posted a link to an excellent document on pickles. It tells you what you need to know and provides some good troubleshooting information. Carol Here is a link that might be useful: Homemade Pickles and Relishes

I have a cube steak, some creamed peas and some rice. My mom used to make crm. peas all the time when I was a kid, and I never could figure out how to do it. Well, I followed a simple butter and flour recipe and now I know. In fact, I'll be making another one of Mom's staples when I was little - creamed potatoes. I asked my aunt if she ever made creamed macaroni and she said "never". We used to eat that too - anybody else?