I decided that the smell of fermenting cucumbers or cabbage might not be the most appealing when one is trying to sell one's house, so I've been toying around with the idea of brining some pickles and/or cabbage since we moved into this new house. Last autumn, I bought some cabbage from the farmers market with the full intention of making saurcraut, but didn't get to it fast enough.
I saw some pickling cucumbers at the market these past two weeks. Last week I pickled some cucumbers in a vinegar solution. "TOO SOUR" exclaimed Miss Thing making that scrunched up face that animated characters do when they eat lye or a lemon. I knew a brining was in order.
Last Sunday I followed Alton's recipe for cured pickles. I can tell you that those cucumbers just looked beautiful.
I checked on those pickles this morning, with the full intention of seeing those little bubbles that indicate successful fermentation is taking place. Nothing.
The water that was once clear is now a little murky, but not cloudy as I expected it to be. Now, it's only been three days. And maybe I'm not sure what I'm looking for. It's also been rather cold in my house (damn this never ending winter), so we'll give a few more days before I decide this is a failed experiment.
1 comment:
I've been brining my pickles with just kosher salt and a little red pepper flakes and mustard seeds thrown in. Justin's all about the dill, but I came to pickles late in life and prefer the Jewish Deli Half Sour style of pickles. Kind of like what they serve on the tables at Ted's Montana Grill (if you've ever frequented that joint). Pickles are now considered appetizers in our household.
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