July 5, 2007

The cucumbers

Well, I tested the fermented cukes yesterday. They tasted great! Like nice dill pickles, not too salty or dilly or whatever. However, the texture was mushy, yack! Next time I think I will leave the skin on and cut them in bigger chunks. Now I have to figure out what to do with these ones :(

1 comment:

Flower said...

Hi dear,

About your mushy pickles, make relish out of it. Add the relish to potato salads, pasta salads, egg salads.... summer's here ya know. :)