Yields 1 quart
By Kate Payne • Photography by Jo Ann Santangelo
For 1 Batch(es)
If they are too salty initially, allow them to continue to ferment. It is never unsafe at any point to taste the pickles, and the longer they ferment, the more sour they become. When the pickles have fermented to your liking, cap the jar loosely and place it in the refrigerator to halt the fermentation process. The pickles will keep there for a year or more.