One day i will have a “real” crock with straight sides and a perfectly fitting plate to use as a weight. One day i’ll have a robust garden that will give me so much veg to pickle i’ll just use a big 5 gallon plastic bucket. But for now, i have farmer’s market veggies and a big ole’ pickle jar that works pretty darned well, thank you.
This week’s crock is full of radish, patty pan squash, green beans, zucchini and a mix of spices and peppers plus a few grape leaves. Cover it all in brine and in less than a week things are already looking bubbly. Gotta love hot weather for something, ay?
My first batch of zucchini pickles turned out REALLY salty. I’ve previously only fermented cucumbers and jalapenos via fermentation, but i’m hoping that this batch will be a bit more ‘sour’ and a bit less ‘way too salty for comfort.’
What strength do you make YOUR brine?