When it comes to great cooking, the one thing that does a million jobs isn’t just the knife, it’s brine, and it isn’t just a curing tool either. Continue reading How To Cook With Brine
Decided to try something new the other day, and thought I would write a little about it. Seeing ‘Sweet and Spicy’ on the side of these, I imagined they would be like bread and butter pickles, but with a kick. That’s really not the case. Continue reading Hot and delicious, McClure’s Pickles
Or at least that’s what it should look like. The taste? Not so much. They taste musty, the same as they smell. Another day another lesson learned. It was the jalapeno I think. Use only FRESH ingredients. Let this be a lesson to you! *has a parental flashforward* Continue reading Now That’s A Pickle!
History: I fermented cucumbers for the first time. Now it’s tasting time. Well tomorrow is. And I have everything I need – medicine for upset stomach, *etc.*, my phone in case I need a medical evacuation, the list goes on. Everything is set. Altan says to wait 6-7 days from the start of fermentation. I waited 5 because the bubbles stopped (his other symptom of … Continue reading Tomorrow is Tasting Day
Wish me luck! Apparently this is a touchy process, so these could go bad. All that growing and they could end up in the compost! Two ended up going into the compost. I like to taste my cucumbers after I cut the ends off, just to be sure they haven’t gone bad. All it takes is to cut a thin slice from the end. Glad … Continue reading First go at fermentation
I’m sitting with my laptop, pickles in a small cup next to me. Testing the aftertaste is something we absolutely have to tolerate in order to perfect our recipes. I’m in heaven. Actually, I’m trying to decide whether these cucumbers were past their prime or not. I think the answer is yes. My most trusted adviser, my brother, thought the same when I asked … Continue reading A review of my last batch