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 :(
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1 comment:
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. :)
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