This sounds amazing! We all love pickles. I love the thought of adding other vegetables. I can't wait to make these. Awesome!
As I noted above, the perpetual pickling method is intended only for a brief dip in a vinegar brine. I don't put the pickles up in jars for long storage. Preserving vinegar pickles requires a science-tested recipe, followed by processing in a boiling-water bath.
I think you're asking about lacto-fermentation, an ancient pickling process that uses no vinegar, only carefully measured amounts of salt in a low-oxygen environment. Here's a fact sheet on fermenting vegetables that may answer your questions.
I'm hoping you can answer a question (actually 2 questions): Regarding pickles cucumbers, does using lower salt brine such as 3% vs 5% and aging longer at higher salt brine make a difference to final outcome? For example, using 3% and fermenting 2 weeks vs using 5% and fermenting 4 weeks end up with the same result or different result? The second question, kind or related: Is fermentation done once the CO2 bubbles stop rising? Is there any benefit to aging in brine longer than that or is it done changing once the fermentation has stopped?
I was looking for a simple green tomato pickled recipe...I found it here thanks!
I have pickled the traditional way for years now, too busy for all the fuss and work
Further admired Margaret's way of living...very appealing. Thanks again for this.
Quick question or two. Once weighed down with plate do you cover with crock lid? And after two weeks, refrigerate uneaten pickles, drain bribe and start all over again?
No need to cover further. The plate just keeps the flies out. I try not to have any uneaten pickles when I throw out the old brine, but if I do, I just add them to the new one.
I just taste the brine until it seems right. No measured amount, since I'm not preserving these pickles.
I just bought a book by Sandor Katz called WILD FERMENTATION that explains with salt only, not vinegar, for lots of veggies.