Cold Pack Pickles *Can be stored up to 2 yrs.
I have been using this Recipe since 1988 exclusively.
Excellent recipe for same day harvest/preserving
Recipe is for 1 wide mouth Quart Jar
1.5 TBLS Canning Pickling Salt
1/2 Cup Cider Vinegar
1 TBLS Pickling Spice
2-4 Whole Garlic cloves - peeled
4-5 Whole Dried Hot Peppers (Thai or similar) OR REAPERS
1/4 tsp pickle crisp (easily found in canning section)
Fresh dill fronds (optional) I no longer use the dill.
COLD Filtered water to top off before sealing.
Fresh picked Pickling Cucumbers, washed, rinsed and bottom flower tip trimmed off.
1.Gently wash fresh picked pickling cucumbers, set aside.
Size of jar, ingredients, size of chopped veg for mash or chunked, overall volume, brine or just salted, temps etc etc.
You really cannot rely on a time frame to guess safe ph levels.
I had Kahm yeast twice....both times seemed to be from oxygen getting to the mash from to much air space and I don't use airlocks and was removing lids vs just cracking the seal to let co2 escape. Just my best guess, no real science in my info.
I have had 4.2 / 4.3 after 3 mos and last batch was 4.6 at 3 mos.
Get a ph digital stick meter. I think mine was $14