I’m making pickles now allowing them to naturally ferment instead of soaking in acetic acid. In order to reduce the unwanted bacteria from colonizing the pickles the water is salted, which of course also adds to the flavour of the pickles. Taste your pickles every day. You can go up to 7 days if you like your pickles quite sour and tangy. TipIf your finished pickles are too salty, it’s an easy fix.