I just started my first batch (ever)of brined cucumbers and I'm only doing a small amount (1 gallon jar). The cukes are whole (I sliced the blossom end off per recipe directions), but the brine solution is darkened and I'm not sure if this is normal - can anyone help?
I did put some peppercorns, allspice, dill seed and sliced garlic in with the cukes and while I haven't had any "scum" form, I have been scooping off bubbles that rise to the top. Today I had a floater and I removed it since I couldn't make it stay in the brine. I am also using a plastic zip top bag with the excess brine in it as a weight. There is no off-smell from the brine, it smells "pickley", just the color of the brine concerns me - maybe this is from the seasonings? Is this normal? Today is 1 full week since I started.
Thanks for the input - I still have not had any "scum" to form, but the pickles sure smell FABULOUS ! The color has not changed anymore and Thursday will be 2 weeks and I can either put them in the fridge or process (can) them (that is, the ones that I don't gobble up).
Brining Cucumbers - Color ?
Posted - Jul 29 2010 : 07:31:56 AM
