One of our favorites is the fresh old fashioned half sour barrel pickle (or whatever you want to call it!) The pickle of choice is the one you find at a good deli or the refrigerated section of your local megamart.
Last year we created a big batch and they came out great so this spring I wanted to address what was missing from the last batch - bold flavor. Check out the post and recipe here. The brine was great but it needed a little punch so I doubled the grated fresh horseradish, garlic and added an extra cup of red wine vinegar. I even threw in some grape leaves this time to add an extra bit of crispness. Old wives tale? I don't think so.
This new batch was dumped into a crock and fermented on the counter for 5 days. We have tasted one each day since then and the cucumber flavor has slowly been traded for the salty, spiced vinegar brine.
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