pepperhead212
Executive Chef
That's interesting, GG, but that recipe starts with vinegar in it, and this is probably why it takes 5-6 weeks, not the much less time (8-10 days, in the recipes I saw) that a salt only fermentation takes. And I was looking for something without the vinegar - like a deli dill, which is what this is starting to smell like already. But I assume that other acid has to go in it, not just the lactic acid, if it would be canned.