I posted recently about the beautiful old crock I inherited from my great-great-grandma via my great-grandma and my aunt. After nearly a month, my pickles never formed a white scum. I'm not sure if they really fermented. Maybe the temperature in my kitchen wasn't quite right. Anyway, I tasted a few and they were quite good - crispy and salty, brined to perfection - so I decided it was time to can them.
Check out the salty stuff that seeped through and formed a crust on the outside of the crock.
A lot of the water was drawn off the cucumbers by the brine, bringing up the water level in the crock.
Here's the finished cucumbers!
The small ones I jarred whole but the biggest ones I sliced into spears.
I packed the jars on their sides to make it easier to get the long ones in their well.
I heated up the brine from the crock with a little added water because it was super salty and vinegary. The original recipe had no water in it, just what seeped off the cucumbers.
Once the brine was hot I poured it over my filled jars, cleaned the rims and put on the lids. After ten minutes in the hot water bath they were done!