I put up some kohlrabi/garlic/dill/jalapeno pickles on October 5. 4 days later, I opened the smallest jar, but left the other two jars to ferment a bit longer.
To tell the truth, I didn’t much care for the 4-day pickles. They were not very spicy at all. I am very very glad that I left the other 2 jars for a while longer.
Last night, I opened one of the jars and tasted the pickles. … and tasted some more…. and some more… dang! Those things were super ultra really very wonderfully gooooood! I put some in a baggy to take to take to a woman at work who has been bringing me herbs from her garden. She tracked me down later to rave about the pickles. It turned out that she had shared her pickles with someone else (a person I don’t know) who also tracked me down and raved about them. Okay. I get it. Some things are better if you wait longer.
I’m taking the remaining jar on vacation with me to see how my Mom likes them (I think my Dad will like them, unless he has mysteriously gone off spicy) I’m also going to pack up a bunch of these pickles for snacks on my train trip Down South (only problem is that they are “very aromatic” — well, that might not be a problem… people might smell them and not want to sit next to me on the train.)
I still do like 3-day sauerkraut, though, so I’ll open the sauerkraut I put up on Sunday night tomorrow, and pack it with me, too.