Thursday, September 17, 2009
Our kitchen counter looked like this for weeks this summer (though it was even more blurry with my glasses off). We grew 4 varieties of cucumbers and have been eating amazing cucumber salads almost every day. We also put up a couple batches of both canned and refrigerator bread and butter pickles. Most excitingly for me, we also made two batches of brined half-sours. Yum!
I hadn't tried fermenting pickles for several years, and to be honest my track record was not good before this year. In the past I would make huge crocks of brine only to have something go wrong with the process and end up with a huge crock of cucumber compost. But I just love deli pickles, so this year I tried again, and used a new recipe (from The Joy of Pickling by Linda Ziedrich). This process is small-scale, just a 2-quart jar, and utilizes a brine-filled ziplock bag to seal off air. The brine is seasoned with garlic, coriander, and home-grown dill heads. It was a brilliant success! These half-sours are delicious, perfect for an afternoon snack, on their own or alongside sweet garden tomatoes.
Posted by soilmama at 8:48 PM