Like I said, it was a long winter. I had to get pretty creative with my indoor projects. Luckily at my son’s school they are working on a year-long restaurant project for which they made pickles, so he wanted to try it at home.
I wish I could say that these were cucumbers from our garden, but alas they are organic English cucumbers from Trader Joe’s, not even the variety recommended for pickling, but they were to hand, and good for practice.
This particular recipe called for fresh dill, something I also wish I could say I plucked from my own herb garden, but that too will have to wait. Since this is dried dill it looks like shit ton of it. After two weeks of allowing the microbes to do their work, we produced delicious, if somewhat salty, pickles, of which Alistair is very proud. He considers himself captain of the Microbe Gang. He even knows what they look like under a microscope (Thank you Magic Schoolbus).
I look forward to canning our own vegetables and getting back to fermenting. Next up, kombucha, take two.