Fermented pickles have been on my list of things to do for a while now and today I finally got around to it. No real recipe, just some cucumbers, brine, dried dill, garlic, red pepper flakes, mustard seeds and whole pepper corns. Into the fermenter where they'll stay for a week or two. I'm curious to see how it turns out.
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Originally posted by Richtee View Post
Ha ha! You forget I'm in Oregon, we won't see the sun again until May or June. Ok that's a bit of an exaggeration but not by too much.
Sent from my iPad using TapatalkMike
Life In Pit Row
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Originally posted by carlv123 View PostIf they turn out soggy, next time add a grape leaf to the bottom. The tannin helps keep them crisp. Looks good though!!Mike
Life In Pit Row
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Lookin' good. I'd try them for sure
I never got into making pickles, but I do remember my GrandMa & GrandPa pickling all sorts of veggies. I remember they made some that they sat on a bench for a week or so out by the garden. They were crisp, but my favorites were the bread & butter pickles they made.Jim
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Well I gave these a taste test last night. Really good flavor and nice and crisp. But the wife and I both agreed not quite sour enough yet. So we'll try 'em again in a day or so.Mike
Life In Pit Row
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Originally posted by PitRow View PostWell I gave these a taste test last night. Really good flavor and nice and crisp. But the wife and I both agreed not quite sour enough yet. So we'll try 'em again in a day or so.
Yeah, this thyme of year it seems like we will never see the sun againsigpic
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