Pickles, yo. 

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preserving the seasons

Confession: I have been buying fermented pickles for well over a year (maybe two) and swapping for them whenever possible. Once the household got a hold of fermented pickles, there was no turning back. Vinegar-brined pickles have not cut it since. I hadn’t gotten up the nerve to make my own yet. The process is simple enough (veggies sitting on the counter in salt brine and spices), but fermenting veggies is by definition allowing micro-organisms to grow. Ew. I get it, but a mental hurdle for my germ-fighting soul.

Today was the day, though:

  
I’ll check back in a week or two with progress. 

The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.

1 Comment

  1. Pingback: vinegar pickles no more! | aneelee

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