Tomorrow is my third treatment, which means I’m halfway done with chemo. Boy, that sure went by fast. For you.
To mark this important milestone, I brought out the crock for a quick fermentation project. One that will hopefully be ready to eat by the time I come up for air around Saturday. The goal: half-sour pickles. You know, the kind you find in really good delis. Because one kind of pickle in the house isn't enough.
I’ve always called half-sour pickles saltwater pickles because that’s what they taste like and I never knew their real name. Turns out they’re just cucumbers fermented briefly in, um, salt water. So I was right. Anyway, I’ve never made them before, which means the first time should be the charm and then I’ll spend the next year trying to duplicate it. That’s fine. I’ll take whatever successes I can get at this point.
So that I don’t forget what I did, this is what I did:
6 cukes, scrubbed, ends trimmed
1 head garlic, cloves separated, lightly crushed, peeled
1 serrano chile, stemmed, poked with a fork
10 cups water shaken up with
4 Tbsp. sea salt until dissolved
Pack everything into a crock. Set a clean plate on top and weigh it down with a clean jug of water or what have you so the brine rises above the plate by an inch or two. Cover with a cloth and secure with rubber band. Check each day, Tammy. Each day or have you learned nothing from past failures? Skim off any foam/ mold. After 4-6 days they should be ready to eat. Transfer to jars, brine and all, and keep in the fridge for up to six weeks.
As always, I’ll keep you informed of the outcome. They smell delightfully briny at this point. I can only imagine what I’ll think of that smell in approximately 24 hours.