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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.