Last year I was going to pickle cucumbers…
and not just any old pickle,
proper old fashioned brine pickles.
Lacto-fermentation, hell yeah!
Last year I bought Alys Fowler's lovely book,
and read all about how to do it.
Last year the builders arrived at the end of July,
and ripped the kitchen off the back of the house.
But this year…
I'm doing it - look!!!
Cucumbers from the hotbed.
I love that half the aromatics are from the garden,
including tannin rich vine leaves for pickly crispness.
The previous owners of the house were Italian
- Grazie Sr Sanna!
We get through loads of brine pickles in this house,
but the store bought ones are pasteurised,
which knocks out all their pro-biotic goodness.
It's Day 3 and there's definitely something happening…
Some bubble-age, a pickly tang in the air,
and a colour change from summer green to gentle olive.
There will be updates
(for all you pickle fans out there).