Short post today, chefs, as we continue to wonder why Blogger is radically changing its interface (or maybe I just need to be more nimble). Today we're happy to welcome Marc back to the cafe. His first harvest in a new backyard patch went from cuke to pickle in record time...
Marc writes: Due to the
massive energy shifts in our worlds, both internal and external, time seemed to
take on (or perhaps lose) a value we previously took for granted. A
wordy way of saying we got started a tad late on the garden.
These were the first pickling cucumbers to ripen. Tia Heidi recommended
this super-simple fridge pickling recipe and it delivered as promised. I
simply scaled the recipe down to use 1/8 cup vinegar and a bit less than a teaspoon of salt with a bunch of cut garlic.
My tasting partner suggested that
it was potentially "a bit too much garlic" (a phrase I steadfastly
assert is incompatible in principle, though they did have quite the
bite).
They were indeed ready to eat after an hour and only got better later in the day. So fresh, so crisp, so delicious.
They were indeed ready to eat after an hour and only got better later in the day. So fresh, so crisp, so delicious.
At the 24-hour
mark they were gone but I took a healthy swig of the remaining vinegar and
garlic brine for another invigorating boost to the soul. Can't wait to
repeat when the next batch of cukes is ready and maybe experiment with some
different spices too.
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