Pickled pink…

We usually make some pickles every year. This year, we tried a fermented pickle for the first time. The recipe from Frontier Coop seemed easy enough but turned out Dead Sea salty. In consulting with a different source, we believe they must have misprinted their salt to size of jar proportions.

Because cucumbers grow like they defy the laws of conservation, we needed to make more pickles since we don’t eat enough of them in Greek salads. We went back to the usual recipe of refrigerator pickles (in those very cute Weck jars).

Some years, we also make tsukemono using the recipe that my friend Grace’s mom used to use. Maybe we’ll get to those if the cukes continue going strong.

Do you make pickles? Do you have an unusual recipe that is never fail?