pickle addendum

UPDATE on the pickles: I still haven't opened them... and I was getting worried about the floating aspect... so I started looking to the great oracle of the net.

I found a Pickling FAQ and by the sounds of the description, my pickles are of the brined/fermented variety which should take 3 weeks. It also says "Discard any cucumbers which "float"--they can make hollow pickles" but since I sliced them, I know they aren't hollow.... how confusing.

And of course now is when I think to type in "alton brown pickles" into Google. Duh. His recipe is more complex, but a refrigerator dill, which apparently are ready to eat in a week.