Last week, I had mentioned experimenting, and that we were experimenting with salt brine.
I tried our experimental pickles this morning. Yes, they were good...nice and crunchy. But frankly, the brine recipe was far too salty for my taste, and nearly no sour. I'm sure its just a personal-taste thing, as more than one person was peddling the same recipe. Still, I did not throw them out...they would be good when we're having one of those salty-snack fixes. It is simply that I did not care for them on the basis of being a pickle.
Thus, we are trying the next experiment...2 tablespoons of pickling salt per quart of water, probably starting tomorrow or Saturday, when our next round of cucumbers should be ready for harvest. According to other recipes, this will produce a half-sour pickle.
So much for the experiment this week.
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