It finally happened. I got tired of eating cucumber sandwiches. The problem is that I still had a bag full of the green things in the fridge.
Last year, I brought back the most delicious pickles from Rhinebeck so I thought I would try and recreate the recipe with a few of the smaller ones. It was pretty simple-just water, salt, peppercorns and garlic.
The whole briney mess sits on your counter for a few days to ferment and the trick is to keep the cucumbers submerged.
I pushed a plate down on top of them before I put the lid on.
I even stuck a few in a glass with a custard cup on top.
I have no idea if this is going to work at all but at least for the moment they smell really good. It's all I can do not to go eat them right now.