How long will they soak?
Shhhh.. its a secret!
50g kosher salt to a liter of water- how easy is that?
That's it? That is pickling? Sounds too easy What is the difference (barring the obvious difference of solution) between brine pickling and vinegar pickling?
I see- thanks for the info. I have been wanting to try to duplicate the jalapeno pickles a deceased lodge member used to make. Maybe I need to get off of my rear.Well Owen the fermentation creates the " vinegar" if you will, it is something like starting from scratch, adding the produce to a refrigerator pickle (marinade) solution is a shortcut.. the fast food of the pickle world. Both have their place.
I added the missing photos Gents, sorry.
Isn't it also true that with lacto-fermentation you have alive and active cultures and probiotics in the food, whereas that is not the case with a vinegar pickle?