Fermenting is starting to be very popular again these days. I know of dozens of people who ferment their pickles in crocks in their pantries (not a lot of cellars amongst my friends.)hoodat said:In years gone by pickles were held in crocks in the cellar and not normally canned.
Did the same thing this year. Glad to hear it worked so well. I've done the grape leaf thing and it didn't help. I used wild grape leaves so maybe that was why it didn't work.I do it with 'pickle crisp' that ball sells.