Order 2016 Almanac Now - Get 3 FREE Gifts
Reporting
Thank you for your responseThank you for your response below. However, my question is whether one could do this on the countertop without the vinegar. I think the answer is that, if one is naturally fermenting in a saltwater brine, one has to refrigerate after a few weeks as the cultures will keep working on the pickles to the point of over fermenting (rotting). However, I may be wrong about this. Perhaps one can naturally ferment perpetual pickles as long as they are in a cool dark place? Thanks for your guidance.

2015 Special Edition Garden GuideCooking Fresh with The Old Farmer's AlmanacThe Almanac Monthly Digital MagazineWhat the heck is a Garden Hod?