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Pickle Party!

August 20, 2017

picklepartySome 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.

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


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