Getting Pickled.
High on my winter agenda: getting pickled.
Prior to hitting the vino, however, I decided to pickle cucumbers – a straightforward task, as the ingredients are simple & the brining process does all the work.
- English cucumber
- distilled white vinegar
- course sea salt
- fresh dill
- garlic, pressed & whole
Proportions to taste.
Being a garlic nut, I typically press four or more cloves & leave a couple whole to pickle.
Let sit in fridge for several weeks & don’t panic when your garlic turns a startling shade of chartreuse!
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Photographed with my Droid, using FXCamera.
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Tags: Kitchen Time
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