I'm actually not that much of a pickle person. I'm fond of sweet gherkins, and I hate dill pickles. The ones I made are bread and butter chip, which are sweet, but have a tangy bite, thanks to the turmeric, mustard seed, and celery seed. I used this recipe that came through my google reader last month.
I kind of wish I had cut them into little circles, rather than spears, because that would have helped my one qualm: the skin was a little too thick and substantial for the small amount of inner-pickle. Had I cut them into circles, as suggested by the recipe, it would have left much more inner crunch to stand up to the tough outer skin. Oh well. Next time.
They are so beautiful in my fridge. But since I'm more of a gherkin gal and Sam is much more of a dill fanatic, I wonder if we will eat them all. If you live near me and want a jar, just holler. Or comment. Whatever.
I can't believe you MADE pickles. It blows my mind. Bread and Butter Chip are the BEST kind. I love them, in a lower-cased "love" sort of way.
ReplyDeleteHmmm pickles! I love them fried with beer. Yum!
ReplyDeleteSpeaking of pickles, Tim was reading a review of a book about immigrants and the history of food in America, and apparently public health officials were really concerned about how many pickles German immigrants ate. Isn't that funny? So don't eat too many I guess!
ReplyDeleteI LOVE PICKLES. And you're amazing for making yo' own.
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