I took a class on pickles and other food preservation class- these are my notes :
Fermentation: easy just Salt and veg or Salt water and veg. sauerkraut, kimchi , ad preserved lemons are on my list. ( by the way – I Hate commercial kimchi- but the stuff I tried yesterday was amazing – eyeopening . And not to hot) Start at about 70 degrees — move to cooler areas to stop fermentation. Can last a very long time.
refrigerator pickles: If you want them to last a long time – stick with tried and true ratios of vinegar, sugar, and salt. Cook the veggies in the hot brine to soften and get it into the veg- but raw works too.
Pickles – that go through the canning thing will last for ever. low acid vegetables like beets and tomatoes need a long time in the processing, but that means less sterilization ( clean yes, but sterilizing is different). Stick with tested recipes.
Note: Once processed – lots of canners leave the ring part off the lid. If the seal is bad the lid will come off – so you know where you are.
all this got me thinking about pickled limes form Little Women. Turns out it was a craze – so I might have to make them just to see