[Steve.B]

Hi All,

I have pickled my first Ghurkins into two 4l (fish & chip shop) plastic jars.
Used the brown pickling vinegar, one jar is fine the other is fermenting away like a good un!

Why? will they be OK to eat now and when they have stopped?

Just doing a jar of Dill pickle so hope these ones will be OK.

A Man in the Kitchen........Don't just Don't!

[tode]

Would imagine that either you didnt use enough salt when cooking, or the vinegar wasnt strong enough. You could probably eat them straight away, but once fermented I'd bin them.
If theyre screw-top jars they can literally explode, so are dangerous.

Or you could try making gherkin wine 

[Steve.B]

Would imagine that either you didnt use enough salt when cooking, or the vinegar wasnt strong enough. You could probably eat them straight away, but once fermented I'd bin them.
If theyre screw-top jars they can literally explode, so are dangerous.

Or you could try making gherkin wine 

"you didnt use enough salt when cooking" I didn't think you cooked them!

Just washed, soaked in brine 24 hrs, put them in pickling vinegar, job done....or so I thought!

[hindy]

Would imagine that either you didnt use enough salt when cooking, or the vinegar wasnt strong enough. You could probably eat them straight away, but once fermented I'd bin them.
If theyre screw-top jars they can literally explode, so are dangerous.

Or you could try making gherkin wine 

"you didnt use enough salt when cooking" I didn't think you cooked them!

Just washed, soaked in brine 24 hrs, put them in pickling vinegar, job done....or so I thought!

I'm with you Steve, dont cook mine, in fact I really don't think that you should cook them.
They don't half take some rinsing to get rid of the salt though.

[tode]

My mum used to bring em to the boil in brine, then into vinegar after about 5 (?) minutes.
But then, her family was from Yorkshire, so you never know..... 

[Yorkie]

But then, her family was from Yorkshire, so you never know..... 

 

[tode]

For Yorkie: must be why I cant grow peas, as well

[mumofstig]

If you  Google for recipes for gherkins a lot of them cook in either brine or hot vinegar, so it's not unusual at all

[Steve.B]

If you  Google for recipes for gherkins a lot of them cook in either brine or hot vinegar, so it's not unusual at all

Would you think this is to kill any yeast cells on the Ghurkins?

Got 2 more batches to do?

The other jar is now fizzing away!!

[tode]

Salt and vinegar can be used for preservinfg food, but its always best to use heat to sterilize before bottling.
I've never forgotton the dandelion wine my dad bottled before it had finished fermenting: explosions in the cellar at 2 in the morning, and the house smelt like a brewery for weeks afterwards 

[mashauk]

I've never cooked mine nor had any probs with them, I just wash the prickly bits off, soak them over night in salt water, rinse it off, bung them in a clean jar with white or pickling vinegar, sugar, dill & coriander seeds and they last for months (well they would if they didn't get eaten!)

[wighty]

We made some black cherry wine once.  We thought it was 'finished' and so bottled it up and stored it in the wine rack in the spare bedroom (the one with the white carpet!).  Couldn't understand this 'fizz bang noice' we kept hearing until we explored and found all six had 'exploded'.  What a mess!