You might call them pickled cucumbers or even pickles – in Britain I know them as gherkins – but Chuckles has been at it with his good lady:
Now, I’ll try to find my notes on it all and I know Toodles is somewhere in here about pickles too. I said:
You’re turning eastern European in your old age.
… to which Chuckles replied:
Yiddish, surely, kosher dills, as the Yanks would say. They’re incredibly easy to do, just bung a litre of water and 2-3 tablespoons of coarse salt into a plastic container, add some garlic chili, dill and dill seeds; cover, and leave for a week, stirring twice a day.
Consume. Plus they taste like they’re supposed to taste
Not sure Toodles would agree with the taste, full stop, period but I luv ’em. Haiku added:
He be a secret prepper. And, as a result, it’s causing me to wonder if we shouldn’t be following suit …
In the light of last night’s post … maybe. Now, apparently there’s more on the canning of pickles:
Happy pickling and don’t get yourself into a pickle [I’ll get my light summer jacket].