I was flipping through my copy of Charcuterie to find the next cured meat project that I wanted to tackle and came across this simple recipe.
The book leaves the choice of vegetables, spices and other flavorings to the reader. I went with what we had at the time which was:
-Zuccini, sliced into rounds
-Baby carrots
-Pickling spice
-2 dried chile peppers
-Black peppercorns
-3 garlic cloves lightly crushed
7 days on the counter at room temperature and done. The results were great. Nice mild sour pickle taste. The heat from the peppers was just right. However, too much garlic. There must be something about the fermentation that accentuates the garlic flavor. Next time one clove, if that. And I need to try some traditional cucumber pickles!
Anyone else try this recipe out? I'd love to hear about your experience.....
The book leaves the choice of vegetables, spices and other flavorings to the reader. I went with what we had at the time which was:
-Zuccini, sliced into rounds
-Baby carrots
-Pickling spice
-2 dried chile peppers
-Black peppercorns
-3 garlic cloves lightly crushed
7 days on the counter at room temperature and done. The results were great. Nice mild sour pickle taste. The heat from the peppers was just right. However, too much garlic. There must be something about the fermentation that accentuates the garlic flavor. Next time one clove, if that. And I need to try some traditional cucumber pickles!
Anyone else try this recipe out? I'd love to hear about your experience.....