Quote:
Originally Posted by emilik
I'm ready to start my second double-batch of pickles - talk to me about using the leftover liquid as a starter. I can do that, right? How? What do I add? Just the cukes? Extra salt? The liquid has obviously been in my fridge since I stuck my first batch in there, is it okay to take it out and let it sit again while I ferment the second batch in it?
|
because I'm still unsure of this question. I have a whole bunch of cukes waiting to be made into delicious pickle-y goodness.