That sounds amazing — 16 days is a great window for spicy sour pickles! By this point, you’ve let the ferment run long enough for the lactic acid bacteria to fully convert the sugars, which is why the brine tastes tangy-spicy instead of salty. That’s usually the signal that they’re ready.
🥒 What to Do Now
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Taste a pickle: If you love the flavor and texture, it’s time to move them to cold storage.
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Transfer to the fridge: Put a tight lid on the jar and refrigerate. The cold will slow fermentation almost to a stop, locking in that spicy-sour balance.
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Strain (optional): If you want a clearer brine, you can strain out garlic skins, pepper seeds, or loose spices before refrigerating. Not necessary, but some people prefer it.
❄️ Storage
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In the fridge, they’ll last several months. The flavor will deepen a bit more, but they won’t get dramatically sourer.
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Texture is best within the first 2–3 months (crisp, crunchy).
🍽️ Serving Ideas
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Dice them into potato salad or egg salad for a spicy kick.
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Chop with onions and herbs for a quick relish.
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Use the brine as a bloody mary booster or marinade for grilled chicken.
