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.

Filed under: Uncategorized | Comments (0)