Morning folks,
On the way home from a hot day at work. I stopped by a corner stand. And saw some purty looking cukes.
Bought 4 pounds. The kid there didn't know the variety of them. Looks like pickling cukes.
Made 2 quarts of brine with filtered water with 3.5% salinity.
Bud ends removed. And placed in fermenter with fresh dill, dill seeds, garlic cloves cut in half, mustard seed, pickling spice, and a touch of red pepper flakes.
I'll let these for 2 weeks. Test. Then probably go another week.
On the way home from a hot day at work. I stopped by a corner stand. And saw some purty looking cukes.
Bought 4 pounds. The kid there didn't know the variety of them. Looks like pickling cukes.
Made 2 quarts of brine with filtered water with 3.5% salinity.
Bud ends removed. And placed in fermenter with fresh dill, dill seeds, garlic cloves cut in half, mustard seed, pickling spice, and a touch of red pepper flakes.
I'll let these for 2 weeks. Test. Then probably go another week.