[rebecuna]

Originally Posted by MTmomma

I wonder if you could pull them out of the fridge and let them ferment a bit longer.

I think this would work... haven't tried it, but theoretically you're just waking up the sleepy bacteria, right? And if you can reuse the brine to make new pickles, it must work this way, too.

now to whether I dare do this with my pickles... i threw away 5 of 21 jars b/c of serious mold problems after about 12 days (recipe said 4 WEEKS!), and the ones in the fridge don't taste quite right... i'm afraid to eat them so they're just sitting there. but i'm too grossed out thinking about pulling them out. I don't want to sit and wait for mold to grow!