I waited 6 days before doing a taste test. Although given the heat in SoCal I think I should have checked after three days. Cucumbers - These were the worst. When i tried to get one out with my chopsticks, it went completely through it. Ended up being mushy and when I found a part that was firm it was very bitter. I thought the whole batch was ruined but there were two on the very bottom that were still firm and the ones I cut in halves and spears were okay. Brine was 3.6% and temp for a few days were 80F - 90F. This is also a different cucumber type from the first batch sold as a 'pickling cucumber'. The first batch, while way too salty, had zero mushy cucumbers. Tomatoes - 2nd worst. These were mushy but not totally irredeemable. Taste was a bit sour. Not something I would eat by itself but I think it could be salvaged in a tomato relish or part of a salsa. Escabeche - excellent results! The only negative to report is that the radishes completely leeched out their red color and made the brine pink. Everything is still firm except the radishes which are a little softer but not too much. Jalapeños cut into rounds and quarters are much better this time around. I also still have some jalapeños I still kept whole, but they are at the very bottom and wasn't able to sample them. I suspect they are alright. Peppers are much less spicy then when they were fresh. Onions - excellent results! If you want a raw onion without the harsh taste, this is the way to do it. Onions are still crispy with a slight sourness. Seems nice to have a small bowl of these with a beer or glass of wine. I also think this works great as an accompaniment to pho or thit kho. Given that my cucumbers did better when my brine was more salty, I suspect that the water heavy cucumbers and tomatoes ended up diluting the solution a bit and it actually requires a higher concentration than 3%. I think the magic number might be 5%.