In pickling news, I have made my first attempt at gherkins/American pickles. My recipe* involved the following:
- Tiny cucumbers, sliced
- Garlic granules
- Two bay leaves
- Enough coarse sea salt to form a thick layer on the bottom of the jar
- Tablespoon of peppercorns
- Fermenting jar (1.4 litres)
- Time (1 week)
I tried them after seven days and they weren’t quite right, so I dumped in more salt and waited three more days. They taste almost exactly like the gherkins you would buy from the supermarket, even without the mustard seeds, but I feel as if something else is missing. Could it be sugar? If you have a favourite gherkin/American pickle recipe, please share it in the comments.
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* recipe does not contain any actual merkin. Please do not google with tea in your mouth.
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