I went with a 2 gallon crock for my first batch of pickles instead of jars

I mean, it was a bit of a gamble because I'd only ever done small jar ferments before. But after 5 days, the flavor was way more even across the whole batch. Anyone have tips for keeping everything submerged in a wide crock?

3 comments

3 Comments

seanh9128d ago

Whoa, going straight for the crock is a bold move! I picture you trying to hold down a whole army of pickle spears with one tiny plate, like a culinary horror movie. Maybe try a big, clean cabbage leaf weighed down with a sealed bag of brine? I've seen people use a dinner plate that just fits inside, too. Honestly, my main tip is to not wear a white shirt when you're messing with it.

jessicab3328d ago

So the cabbage leaf trick actually works?

claireg811d ago

That "culinary horror movie" image from @seanh91 is so real! I've had good luck with a ziplock bag full of water. You just fill it with some of the brine from the crock, seal it tight, and it molds right down over everything. It's heavy enough to keep things submerged and it fits any shape.