![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Those pickles are bubbling away! I put them in 1L (and one 1.9L) mason jars, the kinds with necks, and today loosened the ring on each lid for just a second-- enough to let the pickles outgas if they were pressurized. I did not lift the lids or anything. As I opened each one, bubbles rushed to the surface, and the most lovely smell filled the room.
I only just read that the blossom ends of even whole pickles should be trimmed off to prevent softening, and I didn't do that on mine, so we'll see how it goes.
I feel like more than a dozen 1L jars of whole sour pickles is silly for one person, so I picked up a bunch of narrow-necked 500ml pint jars with the intention of making fermented pickle chips. I also want to do some cooked ones with vinegar, maybe with some cayenne in with the dill. However, my last brine sat in my cooking pot just a little too long, and stripped the finish off the pot some (it was the extra brine, so it didn't then go into the pickles, thank goodness).
I made a second batch of butter peaches, and need to make SO MUCH MORE. I will, however, only buy organic butter for this, and it is expensive, so I'm now hoping the cool weather will slow the peaches ripening until payday. I will say this, though-- fresh muffins and a bowl of extra butter peaches with a mug of milk is perhaps the best lunch I have ever had. Those peaches are thus far worth every penny.
I only just read that the blossom ends of even whole pickles should be trimmed off to prevent softening, and I didn't do that on mine, so we'll see how it goes.
I feel like more than a dozen 1L jars of whole sour pickles is silly for one person, so I picked up a bunch of narrow-necked 500ml pint jars with the intention of making fermented pickle chips. I also want to do some cooked ones with vinegar, maybe with some cayenne in with the dill. However, my last brine sat in my cooking pot just a little too long, and stripped the finish off the pot some (it was the extra brine, so it didn't then go into the pickles, thank goodness).
I made a second batch of butter peaches, and need to make SO MUCH MORE. I will, however, only buy organic butter for this, and it is expensive, so I'm now hoping the cool weather will slow the peaches ripening until payday. I will say this, though-- fresh muffins and a bowl of extra butter peaches with a mug of milk is perhaps the best lunch I have ever had. Those peaches are thus far worth every penny.
