They are extreme.
I got them to be crisp all the way through. We'll see what they look like when chilled. Last time they shriveled after they chilled and I don't like that. This time they were treated with lime first. That takes an overnight soaking. And I didn't let them cook too long. They were removed after only a few minutes and continued to cook by residual heat.
You might not believe how many people make pickles. I mentioned this project to several people and they all return with their their own pickle adventure. People know about fermentation, about canning, and about refrigerator style; pickles to store, and pickles to eat that day. And it's a world-wide thing. Every culture has pickles.
Every culture.
Without exception.
Okay fine. Maybe some cultures don't have pickles.
And just as I finished the whole sky turned gold.
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