Second Try

My first attempt was too salty. The salt was over powering. I couldn’t even rinse enough salt off to make them eatable.

Day 0: This is the fresh 1/2 jar of potential pickles. Wish me luck 🍀.

I’m using English Cucumbers.
Day 1, Lots and lots of bubbles
Day 2: The tannin is adding a brownish tint. I did a taste test this day: not too salty, nice garlicky flavor, with a hint of dill.
Day 3: I took one out to taste.

The day 3 taste test results are in. I give the pickles 4.5 out of 5. It was yummy except for a hint of bitter. The taste medley is: cucumber, light salt, dill, and garlic with a hint of bitter peel. These are soft crisp. I’ll increase the tannin when I make another batch. Keepers! I put them in the fridge to slow the fermentation process and so I can try one chilled.

The only “off” thing was some white mold I found on a clove of garlic that had floated up and was protruding from the brine. I fished it out and tossed it into the trash.

QOTD: “Only people who fear death can be enthralled and controlled.
The whole U.S. culture fears death, hence our rapid slide into a totalitarian surveillance state.” ~ Carolyn Elliott

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