If these are your pickles...or if not, please tell me what is done to maintain the green green.
CrimsonFancyThey are my pickles but I'm afraid there is no trick. They are still green in the photo because this was the first day in the brine.
Isn't it imperative that pickles (or anything being pickled) be completely submerged to prevent the growth of the harmful bacteria, or is Ruhlman full of it?
ZalbarNo, no Ruhlaman is right. Fermented pickles need to be kept submerged for two reasons: 1) the lactic acid producing bacteria that make the vegetables tart will only produce lactic acid in the absence of oxygen. Even though there is some oxygen in the brine there is much more in the air above the brine so it's best to keep the vegies submerged. 2) the bacteria that will screw the mixture up are aerobic, keeping the vegies submerged is the way to go.
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