On Saturday my friend JJ and I bought some pickling cucumbers at the farmer's market and set to work making the first pickles of the season. They're fermented, so they're garlic pickles instead of vinegar pickles like most of the ones we made last year. I followed the tried and true recipe from "Wild Fermentation," and it was the fastest ferment ever! They were done in four days, I guess because of the heat and humidity. They're supposed to take a minimum of 1 week to properly ferment, so it's a good thing I checked on them . . .
2 comments:
Yum! What happens if they go too long?
They get mushy and start to rot. Yum.
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