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Thread: A question about mother of vinegar

  1. #1
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    Default A question about mother of vinegar

    I saw some cute little gherkin-type cucumbers and the organic farmer's market. I asked the vendor about a simple way to make pickles, and he said I could just wash the cukes, dry them, and put them with a few spices in a jar with about 60% apple cider vinegar and 40% water. I left in on my counter. (The man told me to use some sugar, but I didn't.)

    I used unpasteurized organic ACV and after some time, a 'mother' that looks a lot like a thin scoby (such as those used in making kombucha) has formed in the jar! I'm keeping it in the jar with the 'pickles'. Does that seem okay to do? And what I really want to know is whether and how I can reuse it again. Anybody know?

    Does this mean my pickles are fermented? That would be awesome.

  2. #2
    Administrator Islander's Avatar
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    Default Re: A question about mother of vinegar

    I'm no expert, but I've always heard that the "mother" in vinegar is desirable. I'm guessing that yes, your pickles are fermenting. You can sample one to decide how much longer (if at all) you may want them to go.
    ➤ Happiness is the frosting on the cake of contentment.

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    Default Re: A question about mother of vinegar

    Thanks, Islander. Maybe next I could try to ferment cabbage with the mother. I tried to do it with salt water and it molded; maybe it's just too hot here for that. But my vinegary pickles, out on my counter, aren't molding. (I guess with all that vinegar they'd be hard-put to molder!)

    As far as how much time, I doubt they'll get to a good consistency for eating whole, but they're fine for cutting up and using in egg salad, for example. I don't eat pickles whole anyway. But they're still on the counter. Of course, it is 'winter' here, but I think our winter is warmer than your summer until June 26!

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    Administrator Islander's Avatar
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    Default Re: A question about mother of vinegar

    I'm pretty sure I posted my sauerkraut recipe in the Organic Kitchen forum. No vinegar needed; you pound & squeeze the cabbage till juice comes out (or you can skip all the massaging and just pack it into pint jars & cover with water, seal and set aside for a few weeks Don't forget the salt!
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    Default Re: A question about mother of vinegar

    Yours is the one I tried a few years ago, Islander, that ended up after not many days with mold. I think maybe it's just too hot here to do it that way. Does that make sense?
    Last edited by Pattypans; 07-02-18 at 04:58 PM.

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    Default Re: A question about mother of vinegar

    It does. All my fermentations take place in a cool cellar. Slower but successful. Sorry it didn't work out for you. I wonder whether it could be done in the refrigerator. It would be very slow, but safe.
    ➤ Happiness is the frosting on the cake of contentment.

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    Default Re: A question about mother of vinegar

    Maybe that's why my 'dilly beans' didn't work a couple of years ago - too hot? I was so looking forward to them, and they went mouldy!

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