Decided to repack the four remaining bins (reminding we ate two and lost one) to put in the fridge and stop fermentation. Just seemed wise after two months. Threw one of them out as after rinsing they were a little slimy and very mushy. The other three were fine. I put them in fresh bins submerged with a bit of salt, a splash of vinegar and a trace of sodium metabisulfite. And into the fridge. 

I tasted them all, very nice. The batch with the split chile pepper was excellent, just a step above. Not obviously hot, but leaving a few tingles on the tongue. 

I doubt they’ll last out the year until next pickle season. But I also doubt we have a place to ferment and store a whole bushel next time. Half a bushel is kind of pushing it. 

By any measure, it was a successful experiment. I brought some to a party last night and those that tasted them were keenly delighted. It was cheaper to make them than buy finished pickles, even with the losses. The only downside is storage. 

So that’s where we leave the pickle story.