I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?
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Are they refrugerator pickles or properly canned?– Stephie ♦Dec 24 '15 at 12:22
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I don't think they're either. As far as I understand refrigerator and/or canned pickles that is the process of boiling them and using vinegar. These are kosher dills which were made by allowing them to sit in a salt brine for over a week. The lactic fermentation made them sour and delicious. Since it's not vinegar, but fermented, I worry that there's no replacement liquid I can put them in.– LafonkDec 24 '15 at 12:31
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For fermented pickles, I suggest using a salty brine similar to the one you started with.
If you are really lucky, enough lactobacillae are present to recreate a pickling brine, otherwise a 5% salt solution should help keeping the cucumbers for a bit longer.
Instruct the recipients to use the pickles rather quickly, I'd guestimate a week in the refrigerator should be ok.
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Ok. Thanks for the suggestion! Might also suggest we just eat them immediately.– LafonkDec 24 '15 at 12:52