Pickle Party!
August 20, 2017
Some great ingredients at the store this weekend so I started a bunch of pickles.
For the brines this is the salinity I used…
- Okra/carrot: 2.5%
- Garlic: 2% with a splash of strong 20% distilled vinegar
- daikon/carrot: 2%
A few days later… I have green garlic! I read about this a while ago and I _think_ the very acidic vinegar activated the sulphur in the skin of the garlic. So cool!

Purple daikon radish looks amazing when it’s peeled, really interesting textures.
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